There’s something magical about California rolls that makes them the perfect gateway into the world of sushi making. Whether you’re a seasoned sushi enthusiast or just dipping your toes into Japanese cuisine, these 20 delicious recipes will inspire you to roll up your sleeves and create restaurant-quality sushi right in your own kitchen. Get ready to discover new twists on this classic favorite that will have everyone asking for seconds!
Classic California Roll with Crab and Avocado
Keeping things simple in the kitchen doesn’t mean sacrificing flavor, and this classic California roll proves just that. You’ll love how easily these fresh ingredients come together for a restaurant-quality sushi experience right at home. It’s perfect for when you’re craving something light yet satisfying.
Ingredients
For the sushi rice:
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
For assembly:
- 4 sheets nori (seaweed)
- 8 oz imitation crab sticks, shredded
- 1 large avocado, sliced into thin strips
- ½ English cucumber, julienned
- 2 tbsp sesame seeds
Instructions
- Rinse 1 cup sushi rice under cold running water until the water runs clear, about 2 minutes.
- Combine the rinsed rice with 1 ¼ cups water in a medium saucepan and bring to a boil over high heat.
- Reduce heat to low, cover the pan, and simmer for 20 minutes until all water is absorbed.
- Remove the rice from heat and let it sit covered for 10 minutes to steam.
- Transfer the cooked rice to a large wooden or glass bowl and gently fold in 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt while fanning the rice to cool it quickly.
- Place one nori sheet shiny-side down on a bamboo sushi mat.
- Wet your hands with water to prevent sticking, then spread about ¾ cup seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.
- Sprinkle ½ tbsp sesame seeds evenly over the rice.
- Flip the nori and rice over so the rice faces down on the mat.
- Arrange 2 oz shredded imitation crab, 2-3 avocado slices, and several cucumber strips horizontally along the bottom edge of the nori.
- Lift the edge of the bamboo mat closest to you and roll it away from you, applying gentle pressure to form a tight cylinder.
- Squeeze the rolled mat firmly to compact the roll, then unfold the mat.
- Use a sharp knife dipped in water to slice the roll into 8 equal pieces, wiping the blade clean between cuts.
- Repeat with remaining ingredients to make 4 rolls total.
Just sliced and ready to impress, these rolls offer a perfect balance of creamy avocado against the slight chew of imitation crab. The cool cucumber adds a refreshing crunch that contrasts beautifully with the tender rice. Try serving them with a drizzle of spicy mayo or alongside miso soup for a complete meal that feels both elegant and approachable.
Spicy California Roll with Sriracha Mayo
Tired of the same old sushi rolls? You’ve got to try this spicy California roll with sriracha mayo—it’s the perfect blend of creamy, spicy, and fresh that’ll make your taste buds dance. Think of it as your go-to sushi night upgrade that’s surprisingly easy to pull off at home. Trust me, once you taste that kick from the sriracha mayo, you’ll never look at regular California rolls the same way again.
Ingredients
For the sriracha mayo:
– 1/4 cup mayonnaise
– 1 tbsp sriracha
For the filling:
– 1/2 lb imitation crab, shredded
– 1/2 avocado, sliced into thin strips
– 1/4 English cucumber, julienned
For assembly:
– 2 cups sushi rice, cooked
– 4 sheets nori
– 1 tbsp rice vinegar
– 1 tsp sugar
– 1/2 tsp salt
– 1 tbsp toasted sesame seeds
Instructions
1. Combine 1/4 cup mayonnaise and 1 tbsp sriracha in a small bowl, then mix thoroughly until the sauce turns light pink.
2. Fold the sriracha mayo into 1/2 lb shredded imitation crab in a medium bowl until evenly coated.
3. Slice 1/2 avocado into thin strips, about 1/4-inch thick, to prevent mushing when rolling.
4. Cut 1/4 English cucumber into matchstick-sized julienne strips, roughly 2 inches long.
5. Mix 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt in a small bowl, then gently fold it into 2 cups cooked sushi rice using a cutting motion to avoid crushing the grains.
6. Place one nori sheet shiny-side down on a bamboo sushi mat.
7. Spread about 1/2 cup seasoned sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
8. Sprinkle 1/4 tbsp toasted sesame seeds over the rice for a nutty crunch.
9. Arrange one-quarter of the spicy crab mixture horizontally across the center of the rice.
10. Layer one-quarter of the avocado strips and cucumber strips alongside the crab.
11. Lift the bottom edge of the mat and nori, then roll tightly away from you, pressing gently to seal the edge with the bare nori border.
12. Repeat steps 6–11 with the remaining ingredients to make 4 rolls.
13. Use a sharp, wet knife to slice each roll into 8 even pieces, wiping the blade clean between cuts for neat edges.
But the best part is that creamy sriracha mayo mingling with the cool avocado and crisp cucumber—it’s a texture party in every bite. Serve these with extra sriracha mayo for dipping, or stack them on a platter for a colorful appetizer that’ll disappear fast.
California Roll with Cucumber and Sesame Seeds
Whether you’re craving sushi but feeling a bit intimidated, this California roll is your perfect gateway. You’ll love how approachable it is to make at home, and the combination of creamy avocado, crisp cucumber, and sweet crab is seriously addictive. It’s that restaurant-quality taste without any of the fuss.
Ingredients
For the rice:
– 1 cup sushi rice
– 1 cup water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1 tsp salt
For the filling:
– 4 imitation crab sticks, shredded
– 1/2 cucumber, julienned
– 1/2 avocado, sliced
– 1 tbsp mayonnaise
For assembly:
– 3 sheets nori
– 2 tbsp toasted sesame seeds
Instructions
1. Rinse 1 cup sushi rice under cold water until the water runs clear.
2. Combine the rinsed rice with 1 cup water in a saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer for 15 minutes.
4. Remove the saucepan from heat and let the rice stand, covered, for 10 minutes.
5. Heat 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small saucepan over low heat until dissolved.
6. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a rice paddle.
7. Cool the rice to room temperature by fanning it while stirring occasionally.
8. Place one nori sheet shiny-side down on a bamboo rolling mat.
9. Spread one-third of the rice evenly over the nori, leaving a 1-inch border at the top.
10. Sprinkle 2 tsp toasted sesame seeds over the rice.
11. Arrange one-third of the shredded imitation crab sticks, julienned cucumber, and avocado slices horizontally across the center of the rice.
12. Add 1 tsp mayonnaise in a line over the filling ingredients.
13. Lift the bottom edge of the mat and nori, then roll tightly away from you, applying even pressure.
14. Repeat steps 8-13 with the remaining ingredients to make two more rolls.
15. Use a sharp knife to slice each roll into 8 equal pieces, wiping the knife clean between cuts.
Vibrant and fresh, these rolls offer a delightful contrast between the creamy avocado and crisp cucumber. The toasted sesame seeds add a nutty crunch that complements the sweet crab perfectly. Try serving them with a drizzle of spicy mayo or alongside a crisp Asian slaw for a complete meal that feels extra special.
Baked California Roll with Cream Cheese
Diving into sushi night just got way easier with this baked California roll. You get all those classic flavors you love without the fuss of rolling and slicing. It’s basically deconstructed sushi casserole that comes together in one pan.
Ingredients
For the rice base:
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the filling:
- 8 oz imitation crab, shredded
- 4 oz cream cheese, softened
- 1 avocado, diced
- 1/2 cucumber, diced
- 1 tbsp mayonnaise
- 1 tsp sriracha
For the topping:
- 1/4 cup panko breadcrumbs
- 2 tbsp melted butter
- 1 sheet nori, crumbled
- 1 tbsp sesame seeds
Instructions
- Preheat your oven to 375°F.
- Mix 2 cups cooked sushi rice with 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a medium bowl.
- Press the seasoned rice evenly into the bottom of an 8×8 inch baking dish. Tip: Wet your hands slightly to prevent the rice from sticking.
- In a separate bowl, combine 8 oz shredded imitation crab, 4 oz softened cream cheese, diced avocado, diced cucumber, 1 tbsp mayonnaise, and 1 tsp sriracha.
- Spread the crab and cream cheese mixture evenly over the rice layer.
- In a small bowl, mix 1/4 cup panko breadcrumbs with 2 tbsp melted butter, crumbled nori sheet, and 1 tbsp sesame seeds.
- Sprinkle the panko mixture evenly over the top of the casserole.
- Bake for 20-25 minutes at 375°F until the top is golden brown and the edges are bubbling. Tip: Place a baking sheet underneath to catch any drips.
- Let the baked roll rest for 5 minutes before serving. Tip: This helps the layers set for cleaner slices.
Every bite gives you that perfect combo of creamy, crunchy, and savory flavors. The warm cream cheese melts beautifully with the crab, while the crispy panko topping adds great texture contrast. Enjoy it straight from the pan or scoop it over greens for a sushi salad twist.
California Roll with Tempura Shrimp
Mmm, you know those days when you want sushi but don’t feel like dealing with raw fish? This California roll with tempura shrimp is your perfect solution—it’s familiar, approachable, and has that satisfying crunch we all love.
Ingredients
For the tempura shrimp:
– 8 large shrimp, peeled and deveined
– 1/2 cup all-purpose flour
– 1/2 cup ice-cold water
– 1 egg
– 4 cups vegetable oil for frying
For the sushi rice:
– 1 cup sushi rice
– 1 1/4 cups water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1/2 tsp salt
For assembly:
– 4 sheets nori
– 1 avocado, sliced
– 1/2 cucumber, julienned
– 1/4 cup mayonnaise
– 1 tbsp sriracha
Instructions
1. Rinse 1 cup sushi rice under cold water until water runs clear.
2. Combine rice and 1 1/4 cups water in a saucepan and bring to a boil.
3. Reduce heat to low, cover, and simmer for 18 minutes.
4. Remove rice from heat and let stand, covered, for 10 minutes.
5. Heat 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a small saucepan until dissolved.
6. Gently fold the vinegar mixture into the cooked rice using a cutting motion.
7. Let rice cool to room temperature while preparing other ingredients.
8. Heat 4 cups vegetable oil in a deep pot to 350°F.
9. Whisk together 1/2 cup flour, 1/2 cup ice-cold water, and 1 egg to create tempura batter.
10. Dip 8 shrimp in the tempura batter, letting excess drip off.
11. Fry shrimp in hot oil for 2-3 minutes until golden brown and crispy.
12. Drain shrimp on paper towels.
13. Place one nori sheet shiny-side down on a bamboo mat.
14. Spread 3/4 cup sushi rice evenly over nori, leaving 1 inch bare at the top.
15. Arrange 2 tempura shrimp, avocado slices, and cucumber strips horizontally across the rice.
16. Mix 1/4 cup mayonnaise with 1 tbsp sriracha and drizzle over fillings.
17. Lift the bamboo mat edge and roll tightly away from you, pressing firmly.
18. Use a sharp knife to cut the roll into 8 equal pieces.
19. Repeat with remaining ingredients to make 4 rolls total.
Unbelievably satisfying, the contrast between the warm, crispy shrimp and cool, creamy avocado makes every bite exciting. Try serving these with extra sriracha mayo for dipping, or arrange them on a platter with pickled ginger for that authentic sushi bar experience.
Vegan California Roll with Tofu and Mango
Ever tried making sushi at home but felt intimidated? You’re not alone! This vegan California roll swaps out the traditional crab for crispy baked tofu and sweet mango—it’s way easier than you’d think and perfect for a light lunch or impressive appetizer.
Ingredients
For the tofu filling:
– 1 (14 oz) block firm tofu, pressed and cubed
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tbsp cornstarch
For assembly:
– 2 cups cooked sushi rice, cooled
– 4 nori sheets
– 1 ripe mango, peeled and sliced into thin strips
– 1 avocado, sliced
– 1 cucumber, julienned
– 2 tbsp toasted sesame seeds
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Toss cubed tofu with soy sauce, rice vinegar, and sesame oil in a medium bowl.
- Sprinkle cornstarch over the tofu and toss until evenly coated.
- Spread tofu in a single layer on the baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.
- Place one nori sheet shiny-side down on a bamboo sushi mat.
- Spread ½ cup sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
- Sprinkle ½ tbsp sesame seeds over the rice.
- Arrange baked tofu, mango strips, avocado slices, and cucumber horizontally across the center of the rice.
- Lift the mat’s edge and tightly roll the nori away from you, pressing gently as you go.
- Repeat steps 5–9 with remaining ingredients to make 4 rolls total.
- Use a sharp knife to slice each roll into 8 even pieces, wiping the blade between cuts for clean edges.
Delightfully fresh and satisfying, these rolls offer a fun contrast of crispy tofu against creamy avocado and sweet mango. Serve them immediately with extra soy sauce for dipping, or pack them for a picnic—they’re just as good at room temperature.
California Roll with Smoked Salmon
Zesty California rolls get a delicious upgrade with smoked salmon instead of the usual crab. You’ll love how the smoky flavor pairs with creamy avocado and crisp cucumber. It’s perfect for sushi night at home or impressing guests with minimal effort.
Ingredients
For the sushi rice:
– 1 cup sushi rice
– 1 cup water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1 tsp salt
For the filling:
– 4 oz smoked salmon slices
– 1 ripe avocado, sliced
– 1 small cucumber, julienned
– 2 sheets nori
– 1 tbsp sesame seeds
For serving:
– 2 tbsp soy sauce
– 1 tsp wasabi
– 1 tbsp pickled ginger
Instructions
1. Rinse 1 cup sushi rice under cold running water until the water runs clear.
2. Combine rinsed rice and 1 cup water in a saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes exactly.
4. Remove from heat and let stand, covered, for 10 minutes.
5. Heat 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small saucepan over low heat until dissolved.
6. Spread cooked rice in a large bowl and drizzle vinegar mixture evenly over it.
7. Fold the rice gently with a rice paddle while fanning it to cool to room temperature.
8. Place one nori sheet shiny-side down on a bamboo sushi mat.
9. Wet your hands and spread half the rice evenly over the nori, leaving 1 inch bare at the top edge.
10. Sprinkle ½ tbsp sesame seeds over the rice.
11. Arrange half the smoked salmon, avocado slices, and cucumber strips horizontally across the center of the rice.
12. Lift the mat edge closest to you and roll tightly away from you, pressing gently as you go.
13. Squeeze the rolled sushi firmly in the mat to compact it.
14. Repeat steps 8-13 with remaining ingredients.
15. Use a sharp knife to slice each roll into 8 equal pieces, wiping the blade between cuts.
16. Arrange slices on a plate and serve immediately with soy sauce, wasabi, and pickled ginger.
Delightfully fresh and satisfying, these rolls offer a perfect balance of creamy avocado against the firm rice and smoky salmon. The crisp cucumber adds refreshing crunch that cuts through the richness beautifully. Try serving them with a drizzle of spicy mayo or alongside a crisp white wine for an extra special touch.
California Roll with Spicy Tuna
Did you know you can make restaurant-quality sushi right in your own kitchen? This California roll with spicy tuna combines creamy, spicy flavors with that satisfying crunch you love. It’s easier than you think to roll up something truly special for lunch or dinner.
Ingredients
For the sushi rice:
- 1 cup sushi rice
- 1 cup water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the spicy tuna filling:
- 8 oz fresh tuna, finely chopped
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp soy sauce
For assembly:
- 4 sheets nori (seaweed)
- 1 avocado, sliced into thin strips
- 1 cucumber, julienned
- 1 tbsp toasted sesame seeds
Instructions
- Rinse 1 cup sushi rice under cold running water until the water runs clear.
- Combine the rinsed rice with 1 cup water in a saucepan and bring to a boil over high heat.
- Reduce heat to low, cover the saucepan, and simmer for 15 minutes exactly.
- Remove the rice from heat and let it stand, covered, for 10 minutes to finish steaming.
- Heat 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small saucepan over low heat until dissolved, about 2 minutes.
- Transfer the cooked rice to a large wooden or glass bowl and gently fold in the vinegar mixture with a rice paddle.
- Cool the rice to room temperature by fanning it while gently turning—this gives it that perfect glossy texture.
- Combine 8 oz chopped tuna, 2 tbsp mayonnaise, 1 tbsp sriracha, and 1 tsp soy sauce in a small bowl.
- Place one nori sheet shiny-side down on a bamboo sushi mat.
- Spread about ¾ cup seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.
- Sprinkle ¼ tbsp toasted sesame seeds over the rice.
- Flip the nori and rice over so the rice faces down on the mat.
- Arrange ¼ of the spicy tuna mixture in a horizontal line across the center of the nori.
- Top with ¼ of the avocado slices and ¼ of the julienned cucumber.
- Lift the edge of the mat closest to you and roll it away from you, applying gentle pressure to form a tight cylinder.
- Repeat steps 9-16 with the remaining ingredients to make 4 rolls total.
- Use a sharp knife dipped in water to slice each roll into 8 equal pieces, wiping the blade clean between cuts for neat edges.
Ready to dig in? The creamy avocado and crisp cucumber play perfectly against the spicy tuna’s kick. Try serving these with extra sriracha for dipping or pack them for an impressive lunch that’ll make everyone jealous.
California Roll with Masago and Green Onion
Ready for a sushi night that won’t break the bank? You can totally make restaurant-quality California rolls at home. They’re fresh, fun to assemble, and packed with creamy avocado and sweet crab.
Ingredients
- For the rice:
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- For the filling:
- 4 imitation crab sticks, shredded
- 2 tbsp mayonnaise
- ½ avocado, sliced into thin strips
- ¼ English cucumber, julienned
- For assembly:
- 4 sheets nori
- 2 tbsp masago (smelt roe)
- 2 tbsp sliced green onions
- 1 tbsp toasted sesame seeds
Instructions
- Rinse 1 cup sushi rice under cold water until the water runs clear.
- Combine the rinsed rice with 1 ¼ cups water in a rice cooker and cook according to manufacturer instructions. Tip: Let the rice soak for 20 minutes before cooking for the best texture.
- Mix 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt in a small bowl until dissolved.
- Spread the cooked rice onto a baking sheet and gently fold in the vinegar mixture with a rice paddle.
- Cool the rice to room temperature, about 15 minutes, while fanning it to create a glossy finish.
- Shred 4 imitation crab sticks and mix with 2 tbsp mayonnaise in a small bowl.
- Slice ½ avocado into thin strips and cut ¼ English cucumber into matchsticks.
- Place one nori sheet shiny-side down on a bamboo sushi mat.
- Wet your hands and spread ¾ cup seasoned rice evenly over the nori, leaving a 1-inch border at the top.
- Sprinkle ½ tbsp masago and ½ tbsp sliced green onions over the rice.
- Flip the nori so the rice faces down on the mat.
- Arrange one-quarter of the crab mixture, avocado strips, and cucumber matchsticks horizontally along the bottom edge.
- Lift the mat’s edge and tightly roll the nori away from you, pressing gently as you go. Tip: Squeeze the roll firmly in the mat for 30 seconds to help it hold its shape.
- Repeat steps 8–13 with the remaining ingredients.
- Slice each roll into 8 pieces with a sharp knife dipped in water. Tip: Wipe the knife clean between cuts for neat slices.
- Sprinkle 1 tbsp toasted sesame seeds over the plated rolls.
Grab a piece and notice the pop of masago against the cool, creamy avocado. The green onion adds a fresh kick that balances the sweet crab perfectly. Serve these with soy sauce for dipping or pack them for a next-level lunchbox surprise.
California Roll with Wasabi Mayo
Finally found the perfect California roll recipe that won’t have you wrestling with seaweed wrappers! You’ll love how approachable this version is, especially with that creamy wasabi mayo that adds just the right kick. Let’s get rolling with this fresh, no-cook sushi favorite that’s perfect for weeknights or impressing friends.
Ingredients
For the rice:
– 1 cup sushi rice
– 1 cup water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1 tsp salt
For the filling:
– 1 ripe avocado, sliced
– 1 small cucumber, julienned
– 8 imitation crab sticks
– 2 sheets nori
For the wasabi mayo:
– 1/2 cup mayonnaise
– 1 tbsp wasabi paste
– 1 tsp soy sauce
Instructions
1. Rinse 1 cup sushi rice under cold running water until the water runs clear.
2. Combine the rinsed rice with 1 cup water in a rice cooker and cook according to manufacturer’s instructions.
3. While rice cooks, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl until dissolved.
4. Transfer hot cooked rice to a large bowl and gently fold in the vinegar mixture using a cutting motion with a rice paddle.
5. Let the seasoned rice cool to room temperature, about 20 minutes.
6. Slice 1 ripe avocado into thin strips and place in a small bowl.
7. Cut 1 small cucumber into matchstick-sized pieces.
8. Tear 8 imitation crab sticks in half lengthwise.
9. In another bowl, whisk together 1/2 cup mayonnaise, 1 tbsp wasabi paste, and 1 tsp soy sauce until smooth.
10. Place a bamboo sushi mat on your work surface with a sheet of plastic wrap on top.
11. Position 1 nori sheet shiny-side down on the plastic wrap.
12. Wet your hands with water and spread half the cooled rice evenly over the nori, leaving 1 inch bare at the top edge.
13. Arrange half the avocado slices, cucumber sticks, and crab sticks horizontally across the center of the rice.
14. Drizzle 1 tbsp of the wasabi mayo over the filling ingredients.
15. Lift the edge of the bamboo mat closest to you and roll forward firmly, using your fingers to keep the filling in place.
16. Apply gentle pressure along the roll for 30 seconds to seal it.
17. Repeat steps 10-16 with the remaining ingredients.
18. Use a sharp knife dipped in water to slice each roll into 8 equal pieces.
19. Arrange the California roll pieces on a serving plate.
20. Drizzle the remaining wasabi mayo over the arranged rolls.
Looks like you’ve mastered the art of the California roll! The creamy avocado and crisp cucumber create a wonderful texture contrast against the tender rice, while that wasabi mayo brings just enough heat to keep things interesting. Try serving these with pickled ginger and extra soy sauce for dipping, or pack them for a seriously impressive lunch that’ll have everyone asking for your recipe.
California Roll with Pickled Ginger
A California roll is one of those gateway sushi recipes that makes Japanese cuisine feel totally approachable. You get all the fresh, vibrant flavors without needing any raw fish, and the pickled ginger adds that perfect zing to cut through the creamy avocado. It’s way easier to make at home than you might think!
Ingredients
For the sushi rice:
– 1 cup sushi rice
– 1 cup water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1 tsp salt
For the filling:
– 1 avocado, sliced
– 1/2 English cucumber, julienned
– 4 imitation crab sticks, shredded
For assembly:
– 4 sheets nori
– 2 tbsp toasted sesame seeds
– Pickled ginger for serving
Instructions
1. Rinse 1 cup sushi rice under cold running water until the water runs clear.
2. Combine the rinsed rice with 1 cup water in a saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes exactly.
4. Remove from heat and let the rice stand, covered, for 10 minutes.
5. Heat 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small saucepan over low heat until dissolved.
6. Spread the cooked rice in a wide, non-metallic bowl and drizzle the vinegar mixture evenly over it.
7. Gently fold the rice with a rice paddle or spatula while fanning it to cool it to room temperature.
8. Place one nori sheet shiny-side down on a bamboo sushi mat.
9. Wet your hands and spread 3/4 cup seasoned rice evenly over the nori, leaving a 1-inch border at the top.
10. Sprinkle 1/2 tbsp toasted sesame seeds evenly over the rice.
11. Flip the nori over so the rice faces down on the mat.
12. Arrange 1/4 of the avocado slices, cucumber strips, and crab mixture horizontally along the bottom edge.
13. Lift the edge of the mat closest to you and roll it away from you, applying gentle pressure to form a tight cylinder.
14. Repeat steps 8-13 with the remaining ingredients.
15. Use a sharp, wet knife to slice each roll into 8 even pieces.
16. Arrange the pieces on a serving plate with pickled ginger.
Using a wet knife between each slice keeps your rolls looking neat and prevents sticking. You’ll love how the creamy avocado contrasts with the crisp cucumber, while the pickled ginger provides that signature tangy kick between bites. Try serving these with a drizzle of spicy mayo or alongside some edamame for a complete sushi night experience at home.
California Roll with Soy Paper Wrap
Sometimes you want that fresh California roll flavor without wrestling with seaweed. Soy paper wraps give you that same delicious filling in a more approachable package that won’t get soggy.
Ingredients
For the sushi rice
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
For the filling
- 4 soy paper wraps
- 8 oz imitation crab sticks, shredded
- 1 small cucumber, julienned
- 1 avocado, sliced
- 2 tbsp mayonnaise
For serving
- ¼ cup soy sauce
- 1 tbsp pickled ginger
- 1 tsp wasabi paste
Instructions
- Rinse 1 cup sushi rice under cold water until the water runs clear.
- Combine the rinsed rice and 1 ¼ cups water in a saucepan.
- Bring the rice to a boil over high heat.
- Reduce heat to low, cover the saucepan, and simmer for 18 minutes.
- Remove the rice from heat and let it stand, covered, for 10 minutes.
- Heat 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt in a small pan until dissolved.
- Transfer the cooked rice to a large bowl and pour the vinegar mixture over it.
- Fold the vinegar mixture into the rice using a cutting motion with a rice paddle. Tip: Don’t stir vigorously or the rice will become mushy.
- Let the rice cool to room temperature, about 20 minutes.
- Place one soy paper wrap on a bamboo sushi mat.
- Spread ¼ of the seasoned rice evenly over the soy paper, leaving a 1-inch border at the top.
- Arrange ¼ of the shredded imitation crab sticks in a horizontal line across the center of the rice.
- Add ¼ of the julienned cucumber next to the crab.
- Place ¼ of the avocado slices beside the cucumber.
- Drizzle ½ tbsp mayonnaise over the fillings.
- Lift the bottom edge of the bamboo mat and roll it away from you, tucking the fillings tightly. Tip: Apply even pressure as you roll to create a firm cylinder.
- Continue rolling until the soy paper completely encloses the fillings.
- Repeat steps 10-17 with the remaining ingredients to make 3 more rolls.
- Use a sharp knife to slice each roll into 8 pieces. Tip: Wipe the knife with a damp cloth between cuts for cleaner slices.
- Arrange the California roll pieces on a serving plate.
- Serve immediately with ¼ cup soy sauce, 1 tbsp pickled ginger, and 1 tsp wasabi paste for dipping.
Buttery avocado and creamy mayo balance the crisp cucumber perfectly in these rolls. The soy paper adds a subtle sweetness that pairs wonderfully with salty soy sauce. Try serving these as appetizer skewers by threading two pieces onto small bamboo sticks for easy party eating.
California Roll with Brown Rice
Kicking off with a healthier twist on a sushi classic, this California roll swaps traditional white rice for nutty brown rice while keeping all the fresh flavors you love. You’ll be amazed how simple it is to make restaurant-quality sushi at home with just a few basic ingredients. Perfect for lunch, dinner, or impressing guests with your culinary skills.
Ingredients
- For the rice:
- 1 cup short-grain brown rice
- 1 ¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- For the filling:
- 4 imitation crab sticks
- ½ avocado, sliced
- ½ cucumber, julienned
- 2 sheets nori
- For assembly:
- 2 tablespoons sesame seeds
Instructions
- Rinse 1 cup brown rice under cold water until water runs clear.
- Combine rice and 1 ¼ cups water in a saucepan and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 45 minutes until all water is absorbed.
- Remove rice from heat and let stand covered for 10 minutes.
- Mix 2 tablespoons rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt in a small bowl.
- Spread cooked rice on a baking sheet and drizzle vinegar mixture evenly over top.
- Gently fold vinegar mixture into rice using a cutting motion with a rice paddle.
- Cool rice to room temperature, about 20 minutes.
- Place one nori sheet shiny-side down on a bamboo sushi mat.
- Wet your hands with water to prevent sticking and spread half the rice evenly over nori, leaving 1-inch border at top.
- Sprinkle 1 tablespoon sesame seeds over rice.
- Flip nori so rice faces down on mat.
- Arrange 2 crab sticks, avocado slices, and cucumber strips horizontally along bottom edge.
- Lift mat edge and tightly roll nori away from you, applying even pressure.
- Repeat steps with second nori sheet and remaining ingredients.
- Use a sharp knife to slice each roll into 8 pieces, wiping blade between cuts.
Perfectly balanced between creamy avocado and crisp cucumber, these rolls offer satisfying chew from the brown rice that holds together beautifully. The nutty sesame seeds add subtle crunch against the smooth crab filling. Try serving them with pickled ginger and soy sauce for dipping, or pack them for a picnic where they travel surprisingly well.
California Roll with Spicy Crab Salad
Haven’t we all had those days when we crave sushi but don’t want to deal with raw fish or complicated techniques? This California roll with spicy crab salad gives you that restaurant-quality experience right in your own kitchen. You’ll be amazed at how simple it is to create these beautiful rolls that taste just as good as they look.
Ingredients
For the spicy crab salad:
– 8 oz imitation crab meat, shredded
– 1/4 cup mayonnaise
– 1 tbsp sriracha sauce
– 1 tsp toasted sesame oil
For the sushi rice:
– 1 cup sushi rice
– 1 1/4 cups water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1/2 tsp salt
For assembly:
– 4 nori sheets
– 1 avocado, sliced into thin strips
– 1/2 English cucumber, julienned
– 1 tbsp toasted sesame seeds
– Soy sauce for serving
Instructions
1. Rinse 1 cup of sushi rice under cold running water until the water runs clear.
2. Combine the rinsed rice with 1 1/4 cups water in a rice cooker and cook according to manufacturer’s instructions.
3. While rice cooks, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a small bowl until dissolved.
4. Transfer cooked rice to a large bowl and gently fold in the vinegar mixture using a cutting motion with a rice paddle.
5. Spread the seasoned rice in a thin layer on a baking sheet and let it cool to room temperature, about 15 minutes.
6. In a medium bowl, combine 8 oz shredded imitation crab, 1/4 cup mayonnaise, 1 tbsp sriracha, and 1 tsp sesame oil.
7. Place one nori sheet shiny-side down on a bamboo sushi mat.
8. Wet your hands with water and spread 3/4 cup of cooled rice evenly over the nori, leaving a 1-inch border at the top.
9. Sprinkle 1/4 of the sesame seeds over the rice.
10. Flip the nori so the rice faces down on the mat.
11. Arrange 1/4 of the avocado slices and cucumber strips horizontally along the bottom edge of the nori.
12. Spread 1/4 of the spicy crab mixture over the vegetables.
13. Lift the bottom edge of the mat and firmly roll away from you, applying even pressure to create a tight cylinder.
14. Repeat steps 7-13 with remaining ingredients to make 4 rolls.
15. Use a sharp knife dipped in water to slice each roll into 8 equal pieces.
Fresh from your own kitchen, these rolls offer the perfect balance of creamy avocado, crisp cucumber, and that signature spicy kick. The texture combination is absolutely addictive—you get the slight chew of the rice, the crunch of vegetables, and the creamy crab salad all in one bite. Try serving them with extra sriracha for those who love heat, or pack them for an impressive lunch that’ll have everyone asking for your recipe.
California Roll with Eel Sauce Drizzle
Oh, you’re going to love this California roll with eel sauce drizzle—it’s the perfect homemade sushi that feels fancy but is totally approachable. Once you get the hang of rolling, you’ll be customizing these with your favorite fillings in no time.
Ingredients
For the sushi rice:
– 1 cup sushi rice
– 1 cup water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1 tsp salt
For the filling:
– 4 sheets nori (seaweed)
– 8 oz imitation crab sticks, shredded
– 1 small cucumber, julienned into ¼-inch strips
– 1 ripe avocado, sliced into ¼-inch strips
For assembly and sauce:
– ¼ cup mayonnaise
– 2 tbsp eel sauce
– 1 tbsp toasted sesame seeds
Instructions
1. Rinse 1 cup sushi rice under cold water until the water runs clear.
2. Combine the rinsed rice and 1 cup water in a saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat and let the rice stand, covered, for 10 minutes.
5. Heat 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small saucepan over low heat until dissolved.
6. Gently fold the vinegar mixture into the cooked rice with a rice paddle or spatula.
7. Let the seasoned rice cool to room temperature, about 20 minutes.
8. Place one nori sheet shiny-side down on a bamboo sushi mat.
9. Spread ¾ cup seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.
10. Arrange shredded imitation crab, cucumber strips, and avocado strips horizontally across the center of the rice.
11. Lift the edge of the mat closest to you and roll it away from you, applying even pressure to form a tight cylinder.
12. Repeat with remaining nori sheets and filling.
13. Use a sharp knife to slice each roll into 8 equal pieces, wiping the blade with a damp cloth between cuts for clean slices.
14. Arrange the cut rolls on a serving plate.
15. Drizzle ¼ cup mayonnaise in zigzag patterns over the rolls.
16. Drizzle 2 tbsp eel sauce over the mayonnaise.
17. Sprinkle 1 tbsp toasted sesame seeds over the top.
You’ll notice the creamy avocado and crisp cucumber play off the sweet imitation crab beautifully. Try serving these with pickled ginger and extra eel sauce for dipping—they’re perfect for a casual dinner party or a treat-yourself lunch.
California Roll with Jalapeño Slices
Ready to spice up your sushi game? This California roll with jalapeño slices gives you that classic creamy, crunchy combo with a kick of heat that’ll wake up your taste buds. It’s perfect for when you want something familiar but with a little extra excitement.
Ingredients
For the sushi rice:
– 1 cup sushi rice
– 1 cup water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1 tsp salt
For the filling:
– 4 imitation crab sticks, shredded
– 1/4 cup mayonnaise
– 1/2 avocado, sliced into thin strips
– 1/2 cucumber, julienned
– 2 jalapeños, thinly sliced
For assembly:
– 4 nori sheets
– 1 tbsp toasted sesame seeds
– Soy sauce for serving
Instructions
1. Rinse 1 cup sushi rice under cold water until the water runs clear.
2. Combine the rinsed rice with 1 cup water in a saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed.
4. Remove rice from heat and let it sit, covered, for 10 minutes to finish steaming.
5. Heat 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small saucepan over low heat until dissolved.
6. Transfer cooked rice to a large bowl and gently fold in the vinegar mixture with a rice paddle.
7. Cool the seasoned rice to room temperature by fanning it while stirring occasionally.
8. Mix 4 shredded imitation crab sticks with 1/4 cup mayonnaise in a small bowl.
9. Place one nori sheet shiny-side down on a bamboo sushi mat.
10. Spread 1/4 of the cooled rice evenly over the nori, leaving a 1-inch border at the top.
11. Sprinkle 1/4 tbsp toasted sesame seeds over the rice.
12. Arrange 1/4 of the crab mixture, avocado strips, cucumber julienne, and jalapeño slices horizontally across the center of the rice.
13. Lift the bottom edge of the mat and nori, rolling tightly away from you while applying even pressure.
14. Use the mat to squeeze the roll into a firm cylinder shape.
15. Repeat steps 9-14 with remaining ingredients to make 4 rolls.
16. Use a sharp knife to slice each roll into 8 equal pieces, wiping the blade between cuts.
Creamy avocado and crisp cucumber balance the jalapeño’s heat beautifully in every bite. The spicy kick makes these perfect for serving with cold beer, or try drizzling them with spicy mayo for extra creaminess.
California Roll with Sesame Oil Infusion
Ever find yourself craving sushi but intimidated by raw fish? You’re not alone. This California roll with a subtle sesame oil twist makes homemade sushi totally approachable, and that nutty aroma will have your kitchen smelling incredible.
Ingredients
For the sushi rice
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
For the filling and assembly
- 4 sheets nori
- 1 avocado, sliced into thin strips
- 1 cucumber, julienned
- 8 imitation crab sticks
- 2 tsp sesame oil
- 2 tbsp toasted sesame seeds
Instructions
- Rinse 1 cup sushi rice under cold water until the water runs clear.
- Combine rice with 1 ¼ cups water in a saucepan and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 18 minutes.
- Remove from heat and let stand, covered, for 10 minutes.
- Mix 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt in a small bowl until dissolved.
- Spread cooked rice on a baking sheet and gently fold in vinegar mixture with a rice paddle.
- Cool rice to room temperature, about 20 minutes.
- Place 1 nori sheet shiny-side down on a bamboo mat.
- Wet your hands and spread ¼ of the rice evenly over nori, leaving 1 inch bare at the top.
- Sprinkle ½ tbsp toasted sesame seeds over rice.
- Arrange ¼ of avocado strips, cucumber, and 2 crab sticks horizontally across the center.
- Drizzle ½ tsp sesame oil over the filling.
- Lift the mat edge and roll nori tightly over filling, pressing gently as you go.
- Seal the roll with water along the bare nori edge.
- Repeat steps 8–14 with remaining ingredients.
- Use a sharp knife to slice each roll into 8 pieces, wiping blade between cuts.
Here’s the best part: that hint of sesame oil really elevates the creamy avocado and sweet crab. Serve these immediately with soy sauce for dipping, or get creative by topping each piece with a tiny dot of sriracha mayo for extra zing.
California Roll with Teriyaki Glaze
Perfect for when you’re craving sushi but want something approachable, this California roll with teriyaki glaze brings all the fresh flavors without the intimidation factor. You get that classic combo of creamy avocado, sweet crab, and crisp cucumber, all wrapped up in seasoned rice and nori. Then we drizzle it with a homemade teriyaki glaze that adds a sweet-savory kick you’ll love.
Ingredients
- For the sushi rice:
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- For the filling:
- 4 imitation crab sticks, shredded
- ½ avocado, sliced into thin strips
- ½ cucumber, julienned
- For assembly:
- 4 sheets nori
- 1 tbsp sesame seeds
- For the teriyaki glaze:
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp mirin
- 1 tsp grated ginger
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Rinse 1 cup sushi rice under cold water until the water runs clear.
- Combine the rinsed rice with 1 ¼ cups water in a saucepan and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 18 minutes.
- Remove from heat and let stand, covered, for 10 minutes.
- Heat 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small pan over low heat until dissolved.
- Fold the vinegar mixture into the cooked rice using a cutting motion to avoid mashing the grains.
- Cool the rice to room temperature by spreading it on a baking sheet.
- Combine ¼ cup soy sauce, 2 tbsp brown sugar, 1 tbsp mirin, and 1 tsp grated ginger in a small saucepan.
- Bring the sauce to a simmer over medium heat, stirring until the sugar dissolves.
- Whisk in the cornstarch slurry and cook for 1 minute until thickened.
- Place one nori sheet shiny-side down on a bamboo mat.
- Spread ¾ cup seasoned rice evenly over the nori, leaving a 1-inch border at the top.
- Sprinkle ¼ tbsp sesame seeds over the rice.
- Flip the nori so the rice faces down on the mat.
- Arrange ¼ of the crab, avocado, and cucumber horizontally along the bottom edge.
- Lift the mat edge and roll tightly away from you, pressing firmly as you go.
- Repeat with remaining ingredients to make 4 rolls.
- Slice each roll into 8 pieces using a sharp knife wiped with a damp cloth.
- Drizzle the teriyaki glaze over the arranged rolls just before serving.
So good, right? The creamy avocado and crisp cucumber play off the tender crab, while that sticky teriyaki glaze adds a caramelized sweetness. Try serving these with pickled ginger and wasabi for that classic sushi bar experience, or pack them for a picnic—they travel surprisingly well.
California Roll with Crispy Panko Topping
Finally, let’s make sushi night extra special with this crispy twist on the classic California roll. You get all the familiar flavors you love, but that crunchy panko topping takes it to a whole new level of delicious. It’s way easier than you’d think to make at home too.
Ingredients
For the sushi rice
– 1 cup sushi rice
– 1 cup water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1 tsp salt
For the filling
– 4 imitation crab sticks, shredded
– 1/2 avocado, sliced
– 1/4 English cucumber, julienned
– 2 tbsp mayonnaise
For assembly
– 4 sheets nori
– 1/2 cup panko breadcrumbs
– 2 tbsp vegetable oil
Instructions
1. Rinse 1 cup sushi rice under cold water until the water runs clear.
2. Combine the rinsed rice with 1 cup water in a saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed.
4. While rice cooks, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl until dissolved.
5. Transfer cooked rice to a large bowl and gently fold in the vinegar mixture with a rice paddle.
6. Spread rice in a thin layer on a baking sheet and let cool to room temperature, about 20 minutes.
7. Combine 4 shredded imitation crab sticks with 2 tbsp mayonnaise in a small bowl.
8. Place one nori sheet shiny-side down on a bamboo mat.
9. Spread 3/4 cup cooled rice evenly over the nori, leaving 1 inch bare at the top edge.
10. Arrange crab mixture, 2 avocado slices, and several cucumber strips horizontally across the center of the rice.
11. Lift the mat edge and roll firmly away from you, pressing gently to seal.
12. Repeat with remaining nori sheets and filling ingredients.
13. Heat 2 tbsp vegetable oil in a skillet over medium heat until shimmering, about 2 minutes.
14. Add 1/2 cup panko breadcrumbs and toast for 3-4 minutes, stirring constantly, until golden brown.
15. Transfer toasted panko to a plate and let cool slightly.
16. Roll each sushi roll in the toasted panko, pressing gently to adhere the crumbs.
17. Use a sharp knife to slice each roll into 8 pieces, wiping the blade clean between cuts.
18. Arrange pieces cut-side up on a serving platter.
So what you end up with is this amazing contrast between the cool, creamy interior and that warm, crispy exterior. The panko adds a satisfying crunch that plays perfectly against the soft rice and avocado. Try serving these with extra soy sauce for dipping or arrange them on a platter with pickled ginger for a real restaurant-quality presentation.
California Roll with Fresh Lemon Zest
You know those days when you crave something fresh and vibrant but don’t want to spend hours in the kitchen? Yeah, this California roll with a zesty lemon twist is your new go-to. It’s surprisingly simple to make at home and brings that restaurant-quality freshness right to your table.
Ingredients
For the sushi rice:
– 1 cup sushi rice
– 1 cup water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1 tsp salt
For the filling:
– 4 imitation crab sticks, shredded
– 1/2 avocado, sliced into thin strips
– 1/4 English cucumber, julienned
– 1 tbsp fresh lemon zest
For assembly:
– 4 sheets nori
– 1 tbsp toasted sesame seeds
Instructions
1. Rinse 1 cup sushi rice under cold water until the water runs clear.
2. Combine the rinsed rice with 1 cup water in a saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat and let stand, covered, for 10 minutes.
5. Heat 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small saucepan over low heat until dissolved.
6. Gently fold the vinegar mixture into the cooked rice with a rice paddle. Tip: Fan the rice while mixing to create that perfect glossy texture.
7. Let the seasoned rice cool to room temperature.
8. Place one nori sheet shiny-side down on a bamboo rolling mat.
9. Spread 3/4 cup seasoned rice evenly over the nori, leaving a 1-inch border at the top.
10. Sprinkle 1/4 tbsp toasted sesame seeds over the rice.
11. Arrange shredded imitation crab, avocado strips, cucumber strips, and 1/4 tbsp lemon zest horizontally across the center of the rice.
12. Lift the mat edge closest to you and roll firmly away from you, pressing gently as you go. Tip: Use even pressure to create a tight roll without squeezing out the filling.
13. Repeat with remaining ingredients.
14. Let rolls rest for 2 minutes before slicing.
15. Wet a sharp knife and slice each roll into 8 even pieces. Tip: Clean the knife between cuts for perfect, clean slices.
16. Arrange pieces cut-side up on a serving plate.
My favorite thing about these rolls is how the creamy avocado balances the bright lemon zest. The texture contrast between the soft rice and crisp cucumber makes every bite interesting. Try serving them with a simple soy-ginger dipping sauce for an extra flavor boost.
Summary
Ultimately, these 20 California roll recipes offer endless inspiration for sushi lovers to create restaurant-quality rolls at home. Whether you’re a beginner or seasoned pro, there’s something here to delight your taste buds. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share your sushi creations by pinning this article!
