- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 360 ml
- 45 ml
- 20 g
- 5 g
- 10 g
- 60 ml
- 30 g
- 5 g
Process
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Put the 300 g sushi rice in a bowl and rinse under cold running water, stirring with your hand, until the water runs almost clear. Drain well in a sieve for 5 minutes.
Transfer the rice to a heavy saucepan with 360 ml water. Bring to a boil over medium heat with the lid on, then reduce to low and cook for 12 minutes without lifting the lid. Turn off the heat and let it steam, covered, for 10 minutes.
While the rice steams, stir 45 ml rice vinegar, 20 g sugar and 5 g salt in a small bowl until dissolved to make the sushi seasoning.
Tip the hot rice into a wide non-metal bowl or tray. Pour the vinegar mixture evenly over it and fold gently with a rice paddle or spatula, cutting through the rice rather than stirring, until it is glossy and cooled to room temperature, about 15 minutes.
Place one nori sheet shiny side down on a bamboo rolling mat lined with cling film. Wet your hands with water and spread about one quarter of the rice over the nori in an even layer, leaving a 2 cm border at the far edge.
Lay 2 crab stick halves, 2 avocado wedges and a few cucumber batons in a line across the lower third of the rice.
Lift the near edge of the mat and roll the rice and nori over the filling, pressing firmly with your fingers. Continue rolling forward, using the mat to keep the shape tight, and seal the bare nori edge with a little water.
Repeat with the remaining 3 nori sheets, rice, crab sticks, avocado and cucumber to make 4 rolls.
Wipe a sharp knife with a damp cloth and cut each roll in half, then each half into 4 pieces, wiping the blade between cuts. Sprinkle with 10 g toasted sesame seeds and serve with 60 ml soy sauce, 30 g pickled ginger and 5 g wasabi paste.
Kitchen notes
Kitchen notes
- The most common mistake is wet, sticky rice: rinse the rice until the water is nearly clear and never stir it while it cooks. If the grains clump, the rice was either over-watered or over-stirred with the seasoning.
- Season the rice while it is still hot so the vinegar absorbs, but let it cool to room temperature before rolling. Warm rice makes the nori steam and turn chewy.
- Keep your hands damp and the knife wet when cutting. A dry knife drags the rice and squashes the roll, so wipe the blade clean between every cut.
- Do not overfill the roll. A layer of rice about 8 mm thick and a single line of filling keeps the roll closed and gives clean slices.
Substitutions
- crab sticks→cooked peeled shrimp or flaked cooked salmon
- rice vinegar→apple cider vinegar mixed with a pinch of sugar
- avocado→mango slices or cream cheese strips
- soy sauce→coconut aminos for a gluten-free dip
Storage & reheating
California rolls are best eaten within 2 hours of rolling. If you must keep them, wrap the whole uncut roll tightly in cling film and refrigerate for up to 24 hours; cut pieces dry out faster, so store them in a sealed container with a damp paper towel over the top for no more than 12 hours. Do not freeze sushi rice, as it turns hard and crumbly. Bring refrigerated rolls back to room temperature for 15 minutes before eating rather than reheating, since nori becomes tough in a microwave.
FAQ
The questions we get asked most
Why did my California roll fall apart when I cut it?
The roll was either rolled too loosely or the knife was dry and dragged the rice. Roll with firm pressure using the mat to compact the rice, and wipe the blade with a damp cloth between every single cut. Chilling the uncut roll for 15 minutes also helps it hold shape before slicing.
Can I make California rolls without a bamboo mat?
Yes. Use a clean tea towel or a sheet of parchment paper folded to a similar size, or simply roll with your hands inside a piece of cling film. The mat only helps you apply even pressure, so press firmly as you roll forward and tuck the near edge under the filling.
Why is my sushi rice mushy and sticky?
Too much water or stirring during cooking breaks the grains. Use roughly 360 ml water for 300 g rice, bring it to a boil, then cook covered on low without stirring for 12 minutes. Rinse the rice until the water is nearly clear before cooking to remove excess surface starch.
Can I use leftover rice to make California rolls?
Cold leftover rice does not work well because the grains harden and will not hold together when rolled. If you only have leftover rice, steam it briefly with a splash of water until hot and pliable, then fold in the vinegar seasoning and cool it again before rolling.
How long can California rolls sit out at room temperature?
Do not leave them out for more than 2 hours, since the rice and crab sticks are perishable. If you are serving them at a party, keep the platter over a bowl of ice or refrigerate in batches and bring out small amounts at a time.
Can I make California rolls ahead of time for lunchboxes?
Roll them in the morning, wrap each uncut roll tightly in cling film and refrigerate for up to 8 hours. Cut them just before packing and add a small sealed container of soy sauce so the rice does not get wet. Cucumber can release water, so pat the batons dry before rolling.
Is imitation crab in California rolls already cooked?
Yes, crab sticks are made from cooked surimi and are ready to eat straight from the packet, so no cooking is needed. Check the label for allergens such as fish, egg or wheat, and keep them refrigerated until you roll.
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