California Rolls are the ultimate budget option to fill you up when you go out for sushi. Filled with imitation crab, mayonnaise, and sometimes avocado or cucumbers, they are incredibly easy to make and perfect for a nice lunch.
Looking for more easy sushi recipes? Try my spicy shrimp rolls next!
I remember when I was in 7th grade, I went through a huge sushi-making phase. My parents were friends with the owners of a sushi restaurant, and they used to give us free sushi all the time. And that got me inspired to try making my own.
My parents bought me a bamboo mat, and next thing you know, I was pumping out sushi left and right. I mostly stuck to simple recipes, like California rolls or Inari sushi. I tried not to touch anything with raw fish. I think at one point, my mom also gave me smoked salmon to use, and I turned that into a cream cheese roll with cucumbers.
This recipe is based on years of my own personal experience. It started with a recipe I found on cooks.com, but over time, I modified it to my own taste, and I think it tastes just as good as the restaurants now. Everyone I make it for thinks it's pretty legit.
Should I shred the imitation crab?
I would recommend shredding the imitation crab. Personally, I have never seen California rolls with whole sticks, but I see many recipes online that do that. Perhaps it's a regional difference between Canada and the United States. But in Vancouver, we always shred the crab. I shredded mine by blending it in a food processor for a couple of seconds.
How to make sushi rice
Firstly, the type of rice is important. You want to use short-grain rice (or medium-grain rice that specifically says it's for sushi). This type of rice is stickier than regular rice, so it can hold its shape when you roll it. For cooking the rice, I just cooked it in my rice cooker.
To season the rice, you'll want to dissolve sugar and salt in rice vinegar over medium heat in a saucepan. After that, just fold it into the cooked rice. You can also use "sushi rice seasoning," which is just a combination of rice vinegar, sugar, salt, and sometimes kombu.
Assembling the sushi
Here are some pictures of the process.
STEP 1: Place a sheet of seaweed on a bamboo mat. If you don't have a bamboo mat, you can also use a large Ziplock bag.
STEP 2: Spread 1 cup of rice on the seaweed except for 1 inch at the top.
STEP 3: Add a 1-inch log of imitation crab filling to the center, followed by avocado and cucumber.
STEP 4: Begin rolling from the bottom side, maintaining a firm grip as you roll.
STEP 5: Once you get to the top, lightly wet the edges with water and seal. Place the roll seam-side down.
STEP 6: Wet a knife and cut the roll into small pieces.
California Rolls
Ingredients
For the sushi rice
- ¼ cup rice vinegar
- 2 teaspoons sugar
- ½ teaspoon salt
- 4 cups cooked sushi rice
For the crab filling
- 1 pound imitation crab
- ½ cup mayonnaise
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper (optional to taste)
For the rest
- 4 sheets roasted seaweed
- avocado slices (optional)
- cucumber sticks (optional)
Instructions
- In a small saucepan over high heat, whisk together the rice vinegar, sugar, and salt until the sugar dissolves. Fold this into your sushi rice while the rice is still warm.
- Add the imitation crab to a food processor and blend until finely minced. Transfer to a medium bowl along with the rest of the filling ingredients. Mix well.
- Place a sheet of seaweed (shiny side down) on a bamboo mat. Spread 1 cup of rice evenly on the seaweed, except 1 inch at the top.
- Scoop some crab filling and shape it into a 1-inch wide log across the middle of the rice. Add avocado and cucumbers.
- Start rolling from the bottom side, maintaining a firm pressure on the mat. Right before you reach the end, lightly wet the edge of the seaweed with some water. Roll over the edge and place the roll seam-side down.
- Wet your knife with water and cut into slices.
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