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California Rolls

California Rolls
  • Duration
  • Prep Time
  • 4 ServingsServings


  • 4 sheets dried seaweed (nori)
  • 4 c sushi rice
  • 1 ea avocado
  • 1/2 lb imitation crab
  • 1 T mayonnaise
  • 1/2 t mirin
  • 1 t soy sauce
  • 1/2 c kosher caviar (optional)
  • 1 pinch sesame seeds to taste
  • 1 ea Wasabi and pickled ginger for decoration



1 Peel avocado and cut it into strips it. You will need 2 pieces per roll.

2 Put imitation crab in a bowl and mix with soy sauce, mirin and mayonnaise.

3 Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat rough side up.

4 Spread sushi rice (4 oz.) on top of the seaweed and press firmly.

5 Sprinkle sesame seeds over the sushi rice.

6 Turn the sushi layer over so that the seaweed is on top. Place avocado and mixed crab (2 oz.) lengthwise on the seaweed.

7 Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly on the bamboo mat with hands, then remove the rolled sushi.

8 Lightly place and spread caviar on a long plate, gently roll the California roll over the tobiko until its completely covered. Sprinkle with sesame seeds.

9 Wipe the knife with a wet cloth before slicing sushi. Cut the sushi roll into about 8 bite-sized pieces.

10 Decorate the rice dish with wasabi and pickled ginger.


California Rice Commission -

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