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+ servings

California Roll

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4
Author: Vanjo Merano


  • 1 medium sized avocado peeled and sliced into 1/4-inch thick pieces
  • 4 sheets sushinori
  • 1/4 cup sesame seeds
  • 1 small cucumber peeled, seeded, and sliced in 1/8 inch thick pieces
  • 4 pieces crabsticks
  • 3 cups cooked sushi rice
  • 2 tbsp rice vinegar
  • 2 tbsp granulated sugar
  • 1 tsp salt


  • In a small bowl, combine the rice vinegar, sugar, and salt then stir well.
  • Place in a microwave oven for about 10 seconds then stir again so that all the ingredients will be dissolved.
  • Pour the vinegar-sugar-salt mixture on the sushi rice then mix well. Set aside.
  • Cut the sushinori (nori) in half crosswise.
  • Lay one sushinori (shiny side down) on a flat surface
  • Scoop some sushi rice and spread over the sushinori (make sure to distribute the rice evenly)
  • Sprinkle sesame seeds on top of the sushi rice
  • Cover the mat (or bamboo mat) with plastic (such as cling wrap)
  • Place the mat on a flat surface then put the sushinori with rice over the mat. The part that has the rice should be facing down.
  • Arrange the crabstick, cucumber, and avocado in the center of the sheet
  • Grab the edge of the mat, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Set aside.
  • Continue doing the process until all the rice are used.
  • Trim the edge of the rolled sushi then cut the cylinder in half using a sharp knife
  • Slice each half crosswise into three equal pieces.
  • Place in a serving plate then serve with soysauce and wasabi. Share and enjoy!


Serving: 4g