California Sushi Rolls Recipe

Active Time:

1 hr

Total Time:

1 hr 30 mins

Servings:

Yield:

4 rolls

Sliced avocado, crunchy cucumber, and fresh crabmeat fill out the inside of this sushi roll. Togarashi-spiced mayonnaise brings the ingredients together, adding a creamy balance to the tangy rice and crisp textures. This iteration features the rice on the outside of the seaweed, otherwise known as uramaki (or "inside out") rolls.

The origin story for this sushi roll varies. According to some accounts, the California roll was not created in California at all but in Vancouver, Canada, by a Japanese chef named Hidekazu Tojo. The chef created the role to appeal to his customers who weren't keen on consuming the raw fish traditionally used in sushi. Thus, the California roll was born, and Tojo swapped the raw fish for locally enjoyed ingredients like steamed Dungeness crab and avocado. Another account claims that the California roll was created in Los Angeles by Japanese chef Ichiro Mashita. The common thread of both accounts is that each of these chefs sought a way to bring their culinary traditions to their new homes while utilizing the endemic ingredients.

Frequently Asked Questions

What does California roll have?

A California roll is a maki-style sushi roll that uses avocado, cucumber, and lump crab meat instead of the traditional raw fish. Maki-style sushi means that the ingredients are rolled in seaweed and paired with vinegared sushi rice. Although lump crab meat was originally used to make this dish, you may also find California rolls made with imitation crab instead.
Is the California roll raw or cooked?

California rolls don't typically include raw fish; instead, they're made with imitation or real crab that's been cooked.

Notes from the Food & Wine Test Kitchen

The key to making California rolls — and sushi rolls in general — is sushi rice. Tossing freshly steamed rice with a rice vinegar and sugar mixture helps make the rice sticky and infuses it with a tangy-sweet flavor that complements the other ingredients. You’ll need a bamboo sushi rolling mat to help guide you as you roll. If you have more than one bamboo mat, line them up and let your friends or family roll their own for a fun, interactive meal.

This recipe features togarashi, a Japanese seasoning blend typically made with seven types of spices. Although you can find togarashi sold at most Japanese specialty markets, if you aren't able to source it, you can make it from scratch. Even then, a pinch of chili powder can be used in place of the togarashi in this recipe.

Make ahead

Since California rolls aren't made with raw fish, they can be prepared ahead of time and stored in the refrigerator in an airtight container for one to two days. However, you may notice the nori begin to get softer from the natural humidity.

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Ingredients

1 1/2 cups sushi rice
2 cups water
1 tablespoon granulated sugar
1/4 cup plus 1/2 teaspoon rice vinegar, divided
1 1/4 teaspoon kosher salt, divided
2 tablespoons mayonnaise (preferably Kewpie)
1/2 teaspoon togarashi seasoning
2/3 cup fresh lump crabmeat, drained and picked over, or medium-size peeled, deveined cooked shrimp, butterflied
2 (8-inch) toasted nori (dried seaweed) sheets, halved
2 teaspoons toasted white sesame seeds
2 teaspoons black sesame seeds
1 small Persian cucumber, cut into 4-inch matchsticks
1 small avocado, thinly sliced
1/4 cup pickled ginger, drained
4 teaspoons wasabi paste

Directions

In a large bowl, cover rice with cold water. Using your hand, agitate rice to release starch; carefully drain water. Rinse rice 5 to 7 more times until water runs clear. Transfer rice to a small saucepan, and add 2 cups water. Bring to a boil over high. Reduce heat to low; cover and cook until rice absorbs water, about 15 minutes. Turn off heat, and let rice stand, covered, for 10 minutes. Transfer rice to a parchment paper-lined baking sheet or large bowl; set aside, and let cool completely, about 20 minutes.
Meanwhile, combine sugar, 1/4 cup of the vinegar, and 1 teaspoon of the salt in a small microwave-safe bowl; microwave on high until sugar is dissolved, about 1 minute. Pour hot vinegar mixture over rice, folding to coat rice in vinegar mixture using a spatula (be careful not to break grains of rice). Cover with a clean, damp kitchen towel or plastic wrap, and set aside at room temperature.
Stir together mayonnaise, togarashi seasoning, and remaining 1/2 teaspoon vinegar and 1/4 teaspoon salt in a small bowl. Add crabmeat, and fold to coat with mayonnaise mixture.
To make 1 sushi roll, place a 9 1/2-inch bamboo sushi mat on a clean work surface. Cover with a large sheet of plastic wrap. Place one-half of the nori sheet on plastic wrap. Fill a medium bowl with warm water, and place on work surface next to bamboo mat for wetting hands. Scoop about 3/4 to 1 cup of reserved rice onto nori sheet. Wet hands, and press rice into an even layer over nori. Sprinkle with 1/2 teaspoon each toasted white sesame seeds and black sesame seeds. Carefully flip nori sheet and rice onto plastic wrap so that rice is touching plastic wrap and nori sheet is facing up. Place 4 cucumber pieces lengthwise down center of nori sheet. Top with about 2 tablespoons of crabmeat mixture and 2 or 3 avocado slices. Using bamboo mat and plastic wrap, lift and roll bottom of sushi and nori sheet up and over filling. Continue to roll until filling is fully enclosed by rice and nori sheet. Firmly hold bamboo-wrapped sushi roll to make sure it is completely sealed. Remove bamboo and plastic wrap from sushi roll. Repeat process to make 3 more sushi rolls.
Fill a tall glass with hot water. Dip a sharp chef’s knife into hot water, and cut sushi into 6 to 8 slices, dipping knife into water between each slice in order to create cleaner cuts. Serve with pickled ginger and wasabi.