California Roll


A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.

Prep Time:
1 hr
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr 50 mins
5 rolls


  • 4 cups water

  • 2 cups uncooked white rice

  • ½ cup seasoned rice vinegar

  • 1 teaspoon white sugar, or to taste

  • 1 teaspoon salt, or to taste

  • ¼ pound cooked crab meat, drained of excess liquid and shredded

  • 1 tablespoon mayonnaise

  • 5 sheets nori (dry seaweed)

  • 1 avocado, sliced

  • ¼ cup red caviar, such as tobiko

  • 1 English cucumber, seeded and sliced into strips

  • 2 tablespoons drained pickled ginger, for garnish

  • 2 tablespoons soy sauce, or to taste

  • 1 tablespoon wasabi paste


  1. Gather all ingredients.

    All ingredients gathered to make California rolls.

    Dotdash Meredith Food Studios

  2. Wrap a sushi rolling mat completely in plastic wrap and set aside.

    Sushi rolling mat completely covered in plastic wrap.

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  3. Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in vinegar using a rice paddle or wooden spoon. Season with sugar and salt. Allow to cool to room temperature, about 30 minutes.

    Cooked rice transferred to a bowl with vinegar, salt and sugar added.

    Dotdash Meredith Food Studios

  4. Combine crab meat with mayonnaise in a small bowl.

    Crab meat mixed with mayo in a bowl.

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  5. Place nori sheet on a flat work surface. Spread a thin layer of rice on top of nori.

    Rice placed on top of nori.

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  6. Place nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer.

    Nori and rice flipped rice side down and a few avocado slices added to the nori.

    Dotdash Meredith Food Studios

  7. Top with 2 to 3 tablespoons of the crab mixture.

    Crab mixture layered on top of avocado slices.

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  8. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side.

    Tobiko and cucumber strips added to either side of the crab-avocado mixture.

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  9. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll.

    Carefully roll into a tight log and top with more tobiko.

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  10. Remove the plastic and cut into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste.

    Looking down at a sliced California roll, topped with tobiko.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

445 Calories
11g Fat
70g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 445
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 94mg 31%
Sodium 1237mg 54%
Total Carbohydrate 70g 26%
Dietary Fiber 4g 15%
Total Sugars 3g
Protein 15g
Vitamin C 8mg 38%
Calcium 95mg 7%
Iron 5mg 30%
Potassium 509mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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