Description
These Homemade California Sushi Rolls are a fun, easy, and flavorful no-raw-fish sushi option you can make right in your kitchen. Filled with creamy avocado, crisp cucumber, and imitation crab, wrapped in seasoned sushi rice and nori, they’re perfect for sushi nights, lunch boxes, or party platters.
Ingredients
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 4 sheets nori (seaweed)
- 8 imitation crab sticks or 1 cup shredded imitation crab
- 1 ripe avocado, thinly sliced
- 1 small cucumber, julienned
- 1–2 tbsp toasted sesame seeds (optional)
- Soy sauce, pickled ginger, and wasabi (for serving)
Instructions
- Cook sushi rice according to package instructions. While warm, season with rice vinegar, sugar, and salt. Let cool completely.
- Place a sheet of nori, shiny side down, on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving 1 inch at the top edge.
- Sprinkle with sesame seeds (optional), then carefully flip the sheet so the rice is on the outside.
- Arrange a line of crab, avocado slices, and cucumber across the center of the nori.
- Using the bamboo mat, roll tightly into a log, applying gentle pressure to keep it firm.
- Use a sharp, damp knife to slice the roll into 8 pieces. Wipe the blade clean between cuts.
- Repeat with remaining ingredients. Serve with soy sauce, wasabi, and pickled ginger.
Notes
- For extra flavor, mix the crab with spicy mayo or sriracha.
- Add tempura flakes or thinly sliced carrots for crunch.
- Roll with nori on the outside for a traditional style.
- Top with thin avocado or mango slices for a fancy twist.
- Keep hands wet to prevent rice from sticking during prep.
