Homemade california roll sushi recipe

Homemade california roll sushi recipeThe California Roll is one of the most popular sushi rolls in the U.S. It was invented in Vancouver, Canada in the 1970s by a Japanese kitchen chef named Hidekazu Tojo.
What is so special about him?
That man replaced the traditionally used ingredients in sushi, like raw fish and seaweed wrapper, since the local visitors didn´t like them.
So he turned the roll inside out to conceal the seaweed. 
The roll was given the name California roll. 
So, before attempting your first California roll, you need to be able to make a basic inside out roll.

Cooking time: 20 min

Servings: 8-12 sushi rolls 


  • 2/3 cup sushi rice
  • 1 nori sheet
  • 6 crab sticks
  • 2 slices cucumber
  • 2 slices avocado
  • 1 tablespoon sesame seeds

4 magic steps: Your california sushi roll recipe


1. Bamboo mat preparation with nori sheet.
To prevent rice from sticking to your bamboo mat, wrap it with cellophane wrap. An easy clean up between your rolls is guaranteed! Do this once before you start making your perfect homemade sushi, and replace it once finished with your creation. Now, take a nori sheet, and break it in 2 pieces. Use scissors, if it doesn’t break easily. Place one half on the bamboo mat, with the shiny side facing down.

2. Flipped rice.
Spread 2/3 cup cooked sushi rice over the sheet. Use your fingers to fluff out the rice and make sure to cover the whole sheet. Sprinkle a tablespoon sesame seeds over the rice. This is it! Flip the nori sheet so that the rice is now facing down on the bamboo mat. Ready for your ingredients?

3. Filling your ingredients
Line up the crab sticks along the mid part of the nori. 
Add  2 slices cucumber elongated to one side of the crab sticks,
2 slices avocado elongated on the other side.
Tip: Don’t fill both ends of the nori sheet with ingredients.
So you can fold your nori much easier and it looks way better!


4. Finishing line - rolling, cutting and serving!
Now you can show your rolling skills! Pleat the bamboo mat over the filling, while holding the filling in place with your fingers. Especially with your thumbs. Roll the bamboo mat a bit further and stabilize the roll. Keep going until you close the roll. Cut your finished roll into 8 equal pieces. For best results first cut in half, then cut it into quarters, and then again. Make sure you’re using a really sharp knife. Otherwise you will mess up your sushi.


Serve it with soy sauce, gari and wasabi.

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