These ever-popular California rolls are so easy to make at home.
We have a step-by-step guide for you!
The origins are debatedseveral chefs in Los Angeles and a chef from Vancouver claim it.
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The avocado in the roll is a produce associated with California, thus the name.
Regardless of who came up with it, the roll dates back to the 1960s to 1970s.
It is made with imitation crab or real crab with or without mayonnaise, avocado, and occasionally cucumber.
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Roe or sesame seeds are sometimes sprinkled on top.
you’ve got the option to find it in stick form or in chunky flakes.
Use real bulk crab meat if youd like, though its significantly more expensive.
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Kewpie mayonnaiseis a brand of Japanese-style mayonnaise thats slightly sweeter than American mayonnaise, like Hellmans.
Noriis a sheet of dried seaweed.
It has two sidesa rough side and a shiny side.
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Typically, the shiny side faces out as its prettier and has a better texture.
California rolls are rolled inside-out so it doesnt matter which side is inside or out.
Find nori at well-stocked grocery stores, Asian grocery store, or online.
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Just double-check to buy sheetsoften 7 1/2 by 8 inchesfor making sushi rolls and not the smaller snack packs.
Fish roeis often used to garnish the outside of California rolls.
you’re free to find it at Asian and Japanese grocery stores.
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I used American Golden Whitefish roe, which is lighter in color than the commonly used bright orange roe.
Pick a reasonably-priced roe that is small, as larger ones wont stick to the roll.
Use black and white sesame seeds to dress up the rolls and give them a bit of crunch.
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Quick Tip
Avoid using a metal spoon to scoop the roe.
It can impart a metallic tinny flavor.
Mother-of-pearl spoons are often used to serve roe and caviar, but a ceramic or plastic spoon works too!
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Rice vinegaris a key ingredient for makingsushi rice.
you’re free to find unseasoned rice vinegar at Asian markets, well-stocked grocery stores, or online.
Its okay to use lemon juice, apple cider vinegar, or white vinegar instead.
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It is made of sticks of bamboo tied together with cotton strings.
The nori is placed on top of the mat shiny side down.
Then the rice and fillings are layered on.
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The mat helps handle the nori, which is brittle and will easily tear.
Rinse and air dry the mat before storing.
it’s possible for you to use a piece of parchment paper with plastic wrap placed on top instead.
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It doesnt have the same structure, but with a little practice, no one can tell the difference.
And dont overdo it with the crab, avocado, and cucumber.
It’ll be easier to roll.
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Water is your friendwhen it comes to spreading the rice on the nori.
Set a small bowl of water next to you and dip your fingers into it before spreading the rice.
This will keep the rice from sticking to your fingers.
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Do some lifting first.For the initial roll, lift the nori with the rice over the filling.
This first move is key.
Otherwise, the filling will slide right off.
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Squeeze it just right.Once youve formed the roll, gently squeeze it while still wrapped in the mat.
This will help seal and tighten the roll.
Dont squeeze it too tightlyyoull squeeze the filling out.
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If that happens, push them back in.
To get clean cuts, wet the blade with water and wipe it down between cuts.
Mix together, breaking apart the crab with two forks.
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If you are using crab sticks, cut them into 1-inch pieces first.
Cut the avocado in half lengthwise.
Remove the seed and slice lengthwise into 12 (1/2-inch) strips.
Place the avocado in a small bowl and sprinkle the rice vinegar over it to prevent it from browning.
Cut it in half lengthwise and scoop the seeds out with a small spoon.
Cut the halves into 3 x 1/2-inch sticks.
Prepare a small bowl of water.
Youll need it to dip your fingers into.
Place the bamboo mat on a flat surface.
Place a piece of plastic wrap thats a little bigger than the mat over it.
Place the nori on the plastic wrap with the long side facing you.
Spread about 3/4 cup sushi rice on the nori.
Use your fingers to spread the rice into an even layer to cover the nori.
Dip your fingers in the water to prevent the rice from sticking to your fingers.
If you are using the fish roe or sesame seeds, evenly spread or sprinkle them over the rice.
Gently pick up the nori and peel it off the plastic wrap.
Flip it over so that the rice is facing down with the long side facing you.
Spread 1/2 cup crab mixture in a narrow strip lengthwise on top of the nori.
Lay 3 strips of avocado and 3 strips of cucumber on top.
Remove the mat and carefully peel away the plastic wrap.
Place the roll on a cutting board and cut it in half crosswise.
Then cut each half into 3 equal pieces, making 6 pieces total.
Repeat this process to make 3 more rolls.
Serve with soy sauce, wasabi, and pickled ginger on the side.
California rolls are best eaten just after you prepare them.
They can stay at room temperature for about 90 minutes.
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