A popular sushi roll made with seasoned sushi rice, creamy avocado, crisp cucumber and a savoury imitation crab salad. Wrapped in nori and finished with sesame seeds, these homemade California rolls are fresh, light and easy to customise.
Prep Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 50 minutes
Serves: 2–4
Cuisine: Japanese
Course: Main Dish
Tags: Sushi Recipes · Japanese Recipes · Rice Recipes · Homemade Sushi
Ingredients
For the Sushi Rice
- 250g short-grain sushi rice
- 250ml water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the Filling
- 1 ripe avocado
- ½ cucumber
- 100g imitation crab meat (surimi)
- 2 tbsp mayonnaise, preferably Japanese Kewpie mayonnaise
For Rolling
- 4 sheets nori seaweed
- Sesame seeds, for sprinkling
Equipment
- Sushi rolling mat
- Sharp knife
- Large bowl
- Rice paddle or wooden spoon
Method
1. Rinse the rice
Place the sushi rice in a bowl and rinse it under cold water several times until the water runs clear.
Drain the rice thoroughly.
2. Cook the sushi rice
Add the rinsed rice and 250ml water to a saucepan.
Bring to a boil, then reduce the heat to low and cover with a lid. Simmer for 15 minutes.
Remove from the heat and leave covered for 10 minutes to allow the rice to finish steaming.
3. Season the rice
Transfer the cooked rice to a large bowl.
Add the rice vinegar, sugar and salt. Using a rice paddle or wooden spoon, gently fold the ingredients through the rice until evenly combined.
Allow the rice to cool slightly before making the rolls.
4. Prepare the filling
Cut the avocado and cucumber into long, thin strips.
Place the imitation crab meat in a small bowl and mix with the mayonnaise until well combined.
5. Prepare the nori
Place a sheet of nori on the sushi rolling mat with the shiny side facing down.
6. Add the rice and filling
Spread a thin, even layer of sushi rice over the nori, leaving a 2–3cm gap along the top edge.
Place strips of avocado and cucumber along the bottom edge of the rice. Add a line of the crab and mayonnaise mixture alongside the vegetables.
7. Roll the sushi
Lift the bottom edge of the nori and roll it over the filling.
Use the sushi mat to help press and shape the roll as you continue rolling towards the top edge.
8. Seal and finish
Moisten the exposed top edge of the nori with a little water, then continue rolling to seal the sushi.
Sprinkle sesame seeds over the outside of the roll.
9. Cut the roll
Dip a sharp knife in water and use it to cut the roll into 8 equal pieces.
Dip the knife in water between cuts to prevent the rice from sticking.
Serve immediately.
Notes
- Use Japanese mayonnaise: Kewpie mayonnaise gives the crab filling a richer, more distinctive flavour.
- Keep the knife wet: Dip the knife in water before each cut to make slicing the rolls easier.
- No sushi mat? Use a piece of cling film as a simple alternative.
- Don't overfill: A thin layer of rice and a moderate amount of filling makes the rolls easier to roll tightly.
- Customise the filling: Try adding smoked salmon, cooked shrimp or additional vegetables.
- Cool the rice first: The sushi rice should be warm or at room temperature rather than hot when assembling the rolls.
