California roll or California maki is an uramaki (inside-out makizushi roll) containing crab (or imitation crab), avocado, and cucumber. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice is sprinkled with toasted sesame seeds or roe (such as tobiko from flying fish).
As one of the most popular styles of sushi in Canada and the United States, the California roll has been influential in sushi’s global popularity, and in inspiring sushi chefs around the world to create non-traditional fusion cuisine.
Main ingredients: Rice, cucumber, crab meat or imitation crab, and avocado
Food energy (per serving): 1 serving (2 pieces), 540 kJ (129 kcal) kcal
Alternative names: California maki
Course: Main: North America
How to Make California roll
for 4 servings
2 cups sushi rice (460 g), cooked
¼ cup seasoned rice vinegar (60 mL)
4 half sheets sushi grade nori
1 teaspoon sesame seed, optional
8 pieces imitation crab
1 small cucumber, cut into matchsticks
1 avocado, thinly sliced
- Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
- On a rolling mat, place one sheet of nori with the rough side facing upwards.
- Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without mashing the rice down. Season rice with a pinch of sesame seeds, if using, then flip it over so the nori is facing upwards.
- Arrange, in a horizontal row 1 inch (2.5 cm) from the bottom, the crab followed by a row of avocado and a row of cucumber.
- Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
- Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
- Don’t let a good recipe slip away.