Rating: 4.5 stars 4.5
2 Ratings
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This is a classic California roll recipe, great for those who are just learning to make sushi. Serve as an appetizer or as part of a Japanese meal.


Read the full recipe after the video.

Recipe Summary

45 mins
45 mins
4 california rolls


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Slice the ends off of the cucumber, then cut into quarters lengthwise. Thinly slice each quarter lengthwise to make spears.

  • Stir chopped crab sticks and mayonnaise together in a small bowl.

  • Lay 1 sheet of nori on a bamboo mat. Pat a thin, even layer of rice over the nori with wet hands, leaving a 1/3-inch edge at the bottom. Sprinkle rice with sesame seeds. Carefully flip over.

  • Add 1 tablespoon of the crab mixture in a line across the sheet about 1/3 of the way from the top. Layer with 1 to 2 cucumber spears and 1 to 3 slices of avocado.

  • Using the bamboo mat, roll the sheet tightly into a cylinder, starting at the top edge. Moisten the uncovered edge with water and finish rolling once you reached the bottom. Repeat with the remaining ingredients.

  • Slice each roll into 3/4-inch pieces. Garnish each piece with 1/8 teaspoon tobiko.

Editor's Note:

You'll need short-grained white rice and seasoned rice vinegar to make sushi rice. If you don't have your own recipe, start with Chef John's Easy Sushi Rice.

Nutrition Facts

352 calories; protein 7.6g; carbohydrates 33.8g; fat 21.8g; cholesterol 27.6mg; sodium 300.1mg. Full Nutrition