California Roll Recipe: The Most Popular Sushi Roll Worldwide

Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. Sushi may refer to any dish that contains sushi rice -- cooked white rice flavored with seasoned rice vinegar.

There are various kinds of sushi dishes; California Roll is probably one of the most well-known sushi rolls served in Japanese restaurants around the world. It’s fairly easy to make and it can be a great finger food as an appetizer or party food. It simply contains crab meat, avocado, and cucumber. Here we share California Roll recipe with you:


  • 6 cups prepared sushi rice
  • 9 oz. (255g, or 2 cans) cooked crab meat
  • 6 tablespoons Japanese mayonnaise
  • ½ English cucumber, peel and remove seeds, cut into thin long strips, same length as the nori sheet
  • 2 avocados, peel, pit, and cut into 0.5 cm thick slices
  • ½ lemon, squeeze the juice over the avocado to prevent browning
  • 8 sheets nori
  • ¼ cup white sesame seeds


  • Ikura (salmon roe)
  • Tobiko (flying fish roe)

What You Need:

  • Bamboo mat, covered with plastic wrap
  • Tezu (vinegared hand-dipping water): ¼ cup water + 2 teaspoons rice vinegar


  1. Combine the crab meat with Japanese mayonnaise and mix together.
  2. Cut off 1/3 part of nori sheet and use the 2/3 part.
  3. Prepare the bamboo mat, covered with plastic wrap and tezu.
  4. Lay a nori sheet, shiny side down, on the bamboo mat. Wet your fingers in tezu and spread 1 cup of the rice evenly onto nori sheet.
  5. Sprinkle the rice with sesame seeds or tobiko.
  6. Turn the nori sheet over so that the rice is facing down. Line the edge of nori sheet at the bottom of the bamboo mat. Place the cucumber, crab meat, and avocado at the bottom of the nori sheet.
  7. Grab the bottom edge of the mat while keeping the fillings in place with your fingers, roll it into a tight cylinder, tucking the fillings in firmly.
  8. Lift the edge of the bamboo mat slightly and roll it forward while keeping gentle pressure on the mat.
  9. With a very sharp knife, cut each roll in half and then cut each half into 3 pieces. Remember to clean the knife with a damp cloth after every few cuts.
  10. Top with ikura and tobiko.


  1. Cover the sushi rice and the completed rolls with a damp cloth at all times to prevent from drying.
  2. You can use the leftover ⅓ of nori sheet to make Ikura Sushi. Cut the nori sheet into half lengthwise. Make small balls with sushi rice and wrap it with nori sheet. Place ikura on top.

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