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How to make Sushi and Classic Sushi Recipe

Classic California Roll

Filled with creamy avocado, sweet crab meat and crunchy cucumber, California roll is by far the most popular sushi roll in the US. In this recipe, you’ll learn how to make the delicious sushi roll at home. I also include a video that demonstrates how you can perfect the sushi rolling technique below.


  • 6 cups sushi rice (cooked and seasoned) [recipe], (Since each California Roll requires ¾ cup (135 g) of sushi rice, you need to cook 3 ½ rice cooker cups, which will yield 1155 g (6 cups is 1080 g). Make sure to cover the prepared sushi rice with a damp cloth at all times to prevent it from drying.)
  • 8 sheets nori (seaweed)
  • 4 Tbsp toasted white sesame seeds

For Fillings

  • 9 oz cooked crab meat, (I used 2 cans)
  • 6 Tbsp Japanese mayonnaise
  • ½ English cucumber, (or Persian/Japanese cucumber)
  • 2 avocados
  • ½ lemon, (for avocado)

For Vinegar Water for Dipping Fingers (Tezu)

  • ¼ cup water
  • 2 tsp rice vinegar

For Toppings (Optional)

  • ikura (salmon roe)
  • yuzu-flavored tobiko (flying fish roe)


  • Gather all the ingredients. Sushi rice should be at room temperature. Each California Roll requires ¾ cup (135 g) of sushi rice, so you'll need 6 cups (1080 g) of sushi rice to make 8 rolls.
    California Roll Ingredients
  • Cover the bamboo sushi mat with plastic wrap and prepare vinegar water (Tezu) to dip your fingers to prevent them from sticking.
    California Roll 5

To Prepare the Fillings

  • Crab meat: Combine the crab meat with Japanese mayonnaise and mix together.
    California Roll 1
  • Cucumber: Peel and remove seeds with a spoon. Cut into thin long strips, the same length as the nori sheet.
    California Roll 2
  • Avocado: Peel, pit, and cut into ¼" (0.5 cm) thick slices (See How To Cut Avocado). Squeeze the lemon juice over the avocado to prevent browning.
    California Roll 3
  • Nori: Cut off ⅓ of a nori sheet (save it) and use the ⅔ sheet of nori.
    California Roll 4

To Roll Sushi

  • Lay a nori sheet, shiny side down, on the bamboo sushi mat. Wet your fingers in Tezu and spread ¾ cup (135 g) of the rice evenly onto the nori sheet.
    California Roll 6
  • Sprinkle the rice with sesame seeds or tobiko.
    California Roll 7
  • Turn the nori sheet over so that the rice is facing down. LIne the edge of nori sheet at the bottom of the bamboo mat. Place the cucumber, crab meat, and avocado at the bottom of the nori sheet.
    California Roll 8
  • Grab the bottom edge of the mat while keeping the fillings in place with your fingers, roll it into a tight cylinder, tucking the fillings in firmly.
    California Roll 9
  • Lift the edge of the bamboo mat slightly and roll it forward while keeping gentle pressure on the mat. Cover the completed rolls with a damp cloth at all times to prevent them from drying. Continue making the rolls until the ingredients are finished.
    California Roll 10
  • You can use the left over ⅓ of nori sheet to make Ikura Sushi. Cut the nori sheet into half lengthwise. Make small balls with sushi rice and wrap it with nori sheet. Place ikura on top.
    Ikura Sushi

To Serve

  • With a very sharp knife, cut each roll in half and then cut each half into 3 pieces. Remember to clean the knife with a damp cloth after every few cuts.
    California Roll 11


This Recipe is from Just one Cookbook

Video is from Youtube