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California Roll Sushi
April 23, 2013

This recipe was easier than I expected, but requires changes for it to work (at least for me). As prepared, this recipe only made 4 rolls, and the rice was spread too thinly even then. The rice seasoning also had way too much vinegar for my liking. So here's what I recommend for a recipe that makes 6 rolls using 2 cups rice (this requires spreading the rice quite thinly, so take your time) Rice flavoring (goes into the rice after it's cooked, as described in the recipe): 1/4 cup (4 tbsp) rice vinegar 1/4 cup (4 tbsp) water 2 tbsp white sugar 1 tsp salt Filling: - 3/8 cup (6 tbsp) imitation crab meat - 2 small avocados - 1 small cucumber - Mayonnaise is optional. I left it out and the rolls tasted very good nonetheless. Once the rice is ready (cooked, combined with the vinegar mixture, and cooled), split it into 6 equal portions and spread each portion as evenly as you can onto the nori. Split the filling into 6 equal portions as well, prior to adding individual portions to each roll. Otherwise, follow the original recipe. And don't forget to get some Japanese soy sauce, fresh or pickled ginger, and wasabi or horseradish if you like to have something salty and spicy to dip your rolls into!

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