Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (200 g) sushi rice (short-grain, Japanese)
- 1 1/4 cups (300 ml) water
- 3 tbsp (45 ml) unseasoned rice vinegar
- 1 tbsp (12 g) sugar
- 1 tsp fine sea salt
- 3 sheets nori (full size)
- 6 oz (170 g) imitation crab or cooked crab, flaked
- 2 tbsp Japanese mayonnaise (Kewpie) or regular mayo
- 1 tsp lemon juice
- 1 large avocado, sliced
- 1/2 small cucumber, seeded and cut into matchsticks
- 2 tbsp toasted sesame seeds (white or mixed)
- For serving: 1/3 cup (80 ml) soy sauce, 1–2 tsp wasabi paste, 1/4 cup pickled ginger
Do This
- 1. Rinse rice until water runs mostly clear; cook with 1 1/4 cups water: bring to boil, cover, simmer 12 minutes, rest 10 minutes.
- 2. Warm 3 tbsp vinegar, 1 tbsp sugar, 1 tsp salt to dissolve; fold into hot rice and cool to about 75–85°F (24–29°C).
- 3. Mix crab with mayo and lemon; prep avocado slices and cucumber matchsticks.
- 4. Wrap bamboo mat in plastic; place nori shiny-side down, spread 3/4 cup rice, sprinkle sesame, flip rice-side down.
- 5. Add fillings; roll tightly using the mat to compress. Repeat for 3 rolls.
- 6. Chill rolls 10 minutes, then slice each into 8 pieces with a damp knife. Serve with soy sauce, wasabi, and pickled ginger.
Why You’ll Love This Recipe
- Fresh, bright flavors: creamy avocado, crisp cucumber, and sweet crab in perfectly seasoned rice.
- Step-by-step guidance for neat, tight rolls—even if you’re new to sushi rolling.
- Make-ahead friendly components and easy-to-source ingredients.
- Perfect for parties, light dinners, or lunch boxes—24 tidy bite-size pieces.
Grocery List
- Produce: 1 large avocado, 1 small cucumber, 1 lemon (or lime)
- Dairy: None
- Pantry: Sushi rice, nori sheets, rice vinegar, sugar, fine sea salt, sesame seeds, soy sauce, wasabi paste, pickled ginger, Japanese mayonnaise (Kewpie) or regular mayo, optional tamari (gluten-free)
Full Ingredients
Sushi Rice
- 1 cup (200 g) sushi rice (short-grain, Japanese)
- 1 1/4 cups (300 ml) water
- 3 tbsp (45 ml) unseasoned rice vinegar
- 1 tbsp (12 g) granulated sugar
- 1 tsp fine sea salt
Fillings & Assembly
- 3 full-size nori sheets
- 6 oz (170 g) imitation crab (surimi) or cooked lump crab, flaked
- 2 tbsp Japanese mayonnaise (Kewpie) or regular mayonnaise
- 1 tsp fresh lemon juice
- 1/2 small seedless cucumber (about 4 oz/115 g), seeded and cut into 1/4-inch matchsticks
- 1 large ripe avocado, thinly sliced
- 2 tbsp toasted sesame seeds (white or a mix of white and black), plus extra for garnish
- Tezu for dampening hands: 1/2 cup (120 ml) water mixed with 1 tsp rice vinegar
For Serving
- 1/3 cup (80 ml) soy sauce (use low-sodium if preferred)
- 1–2 tsp prepared wasabi paste
- 1/4 cup (30 g) pickled ginger
Step-by-Step Instructions
Step 1: Rinse and Cook the Rice
Place the sushi rice in a fine-mesh strainer and rinse under cool running water, gently agitating with your fingers, until the water runs mostly clear (about 60–90 seconds). Drain well. Combine rice and 1 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 12 minutes. Turn off heat and let stand, covered, for 10 minutes to steam. Alternatively, use a rice cooker with the same rice-to-water ratio.
Step 2: Season and Cool the Rice
In a small saucepan over low heat, warm the rice vinegar, sugar, and salt just until dissolved (do not boil). Transfer the hot rice to a wide bowl or hangiri. Drizzle the warm vinegar mixture over the rice. Using a rice paddle or spatula, gently cut and fold the rice to distribute the seasoning without smashing the grains. Fan the rice as you fold for 2–3 minutes until glossy and cooled to about 75–85°F (24–29°C). Keep covered with a lightly damp towel to prevent drying.
Step 3: Prepare the Fillings
In a small bowl, combine the crab, mayonnaise, and lemon juice; mix to a cohesive crab salad. Seed the cucumber and cut into 1/4-inch matchsticks, 3–4 inches long. Halve, pit, and peel the avocado, then slice thinly. If desired, spritz the avocado with a bit of lemon to slow browning.
Step 4: Set Up the Rolling Station
Wrap a bamboo sushi mat tightly in plastic wrap to prevent sticking. Place a nori sheet on the mat, shiny side down, with the short edge closest to you. Dip fingertips into tezu (water mixed with rice vinegar). Spread about 3/4 cup seasoned rice evenly over the nori, going edge to edge and keeping the layer thin and even. Sprinkle about 2 teaspoons sesame seeds over the rice. Carefully flip the nori so the rice faces down and the nori is on top.
Step 5: Fill and Roll Tightly
Arrange one-third of the crab mixture in a horizontal line across the lower third of the nori. Add 3–4 avocado slices and a few cucumber sticks. Using the mat, lift the edge nearest you up and over the fillings, tucking tightly to encase them. Continue rolling while gently pressing the mat to compress and form a neat cylinder. Unwrap the mat. Repeat to make 3 rolls total. For extra tidy slices, chill the rolls for 10 minutes.
Step 6: Slice into Bites
Using a long, sharp knife, moisten the blade with water (or lightly oil) and wipe clean between cuts. Trim the ends, then cut each roll in half. Place the halves side by side and cut into quarters, then eighths, for 8 even pieces per roll (24 pieces total).
Step 7: Plate and Serve
Arrange the California roll bites cut-side up on a platter. Garnish with a pinch of extra sesame seeds if you like. Serve with small bowls of soy sauce for dipping, plus wasabi and pickled ginger on the side.
Pro Tips
- Rinse rice thoroughly—clearer rinse water equals fluffier grains that season evenly.
- Keep hands lightly damp with tezu so rice doesn’t stick and you don’t overwork it.
- Less is more with fillings—overfilling makes rolls loose and messy to slice.
- Chill rolled logs for 10 minutes before cutting for ultra-clean edges.
- Use a very sharp, non-serrated knife; wipe the blade after every slice.
Variations
- Nori on the outside: Skip the flip for an easier beginner roll (maki style). You may use slightly less rice per roll (about 2/3 cup).
- Spicy California: Add 1–2 tsp sriracha to the crab mayo and top slices with a dot of spicy mayo.
- Gluten-free: Use gluten-free tamari and verify your surimi or crab is gluten-free.
Storage & Make-Ahead
Sushi is best the day it’s made. You can cook and season the rice up to 3 hours ahead; keep it at cool room temperature covered with a damp towel (do not refrigerate or it firms up). Prep the crab salad and cut cucumber up to 1 day ahead; refrigerate in airtight containers. Slice avocado just before rolling. Finished rolls can be wrapped tightly and refrigerated up to 4 hours; for best texture, slice just before serving. Do not freeze.
Nutrition (per serving)
Approximate for 6 pieces: 360 calories; 14 g fat; 58 g carbohydrates; 9 g protein; 2 g fiber; 750 mg sodium (not including soy sauce for dipping). Values will vary with brand and portion size.
