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California Roll

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Adjust Servings:
4 cups water
2 cups uncooked white rice
1/2 cup seasoned rice vinegar
1 tsp white sugar
1 tsp salt
1/4 lb cooked crab meat shredded and drained of excess liquid
1 tbsp mayonnaise
5 sheets nori
1 avocado sliced
1/4 cup red caviar
1 english cucumber seeded and sliced into strips
2 tbsp pickled ginger drained
2 tbsp soy sauce
1 tbsp wasabi paste

Nutritional information

70.3 g
15.3 g
11.2 g
1237 mg
94 mg

California Roll

  • Non Veg
  • 25 mins
  • Serves 4
  • Easy


How to make California Roll

  • Completely wrap a sushi rolling mat in plastic wrap then set it aside.
  • Boil water in rice in a saucepan at a high temperature.
    • Reduce the temperature to medium-low.
    • Cover and let simmer until the rice becomes tender and the liquid is fully absorbed.
  • Transfer the rice to a bowl.
    • Cut in rice vinegar using a wooden spoon.
    • Season with 1 tsp sugar and 1 tsp salt.
    • Let cool to room temperature.
  • Mix the mayonnaise and crab meat together in a small bowl.
  • Place a sheet of nori on a flat work surface.
    • Spread a thin layer of rice on top of the nori.
    • Place the nori on the prepared rolling mat, rice side down.
  • Layer 2-3 avocado slices on top of the nori.
  • Layer on 2-3 tbsp of the crab mixture.
  • Spoon 1-2 tsp tobiko on one side of the avocado-crab mixture lengthwise, and 2 cucumber strips on the other side.
  • Roll the California roll into a tight log carefully by using the mat as a guide.
    • Remove the rolling mat.
  • Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll.
  • Remove the plastic.
    • Cut roll into 6 even pieces using a wet knife.
    • Repeat with remaining nori sheets and filling.
  • Serve garnished with pickled ginger, wasabi paste, and soy sauce.


Sushi restaurants typically greet customers with "Irashaimase"

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