by kenfrog


This is the first in a series of sushi articles. The California roll was invented 30 years ago by a sushi chef who wanted to make a sushi without any raw ingredients. The roll also has the nori (seaweed laver) on the inside instead of the outside. Traditionally a California roll contains avocado, imitation crab stick, cucumber, and the outside is scattered with sesame seeds. I took the liberty to add salmon as well, but this is optional. serve with soy sauce and wasabi.

Ingredients for 5 California Rolls [40 pieces]:

sushi rice recipe


  • 1 Cucumber – remove seeds and cut into strip – 10 cm long and 1/2 cm thick [leave the skin on… looks great in your roll]
  • 200g Imitation Crab Sticksimages1.jpg 
  • 2 Avocados – Haas is the best – not too ripe. Peel and cut into wedges
  • 5 Half sheets of Nori – Full sheets are to be halved width-wise by folding and then carefully pulling the sheet apart
  • 50g Toasted Sesame Seeds – Black and White for a decorative touch
  • Wasabi and Japanese Mayonnaise Optional Ingredient

Place a sheet of cellophane wrap – same size as your rolling mat on your sudare [bamboo rolling mat]. Cool your hands down under a cold running water tap and dry your hands [cold hands will sweat less and stick less to your rice].

Dip your fingers in your Tezu and wave your hands to remove excess water. Take some rice with your finger tips [10 cm round ball]. Place the rice ball in the center of the wrap and gently distribute the rice the width of your nori sheet and 5 cm longer then then your sheet of seaweed. Don’t work your rice too much [if you smash your rice grains you are pressing too hard].


Center your nori sheet on the sheet of rice. You may now fill your roll.

Almost Ready
Place a row of avocado wedges length-wise in the center of your nori sheet. Your nori should cover the entire rice sheet side to side and towards you. The extra 5 cm rice should be open along width-wise away from you [leave some room on the sides of your nori so the filling doesn’t get squeezed out].

Put the cucumber strips alongside your avocado and do likewise with your crab sticks. Lay a strip of Japanese mayonnaise and/or wasabi.


Start To Roll
Roll the side nearest you to form a center core of ingredients surrounded by nori [there should be that 5 cm band of rice left after your nori].

Pull out you wrap at the end of your roll and overlap your ingredients roll over the last band of rice. By pulling and lightly squeezing your mat, form your roll circular or triangular-wise [gently hold your ingredient in on the ends while manipulating your roll].

Gently set your roll to the side and spread sesame seeds and/or tobiko on your cellophane wrap with your mat underneath. Re-position your roll on the cellophane and gently re-form your roll to embed slightly your outside ingredients. Carefully move your mat to one end of your roll to shape the end of your roll [a small amount of your ingredients squeezed out is normal… too much means your squeezing too much].


Cut & Serve
Cut your roll into 8 pieces. Your knife must be very sharp

Halve your pieces again and once more and remove the cellophane wrap and voila! 8 delicious California rolls.

(web reprint.)