California Roll with Crab Avocado (Printable)

American-inspired maki featuring crab, avocado, and cucumber wrapped in seasoned rice and nori with sesame seeds.

# What You Need:

→ Sushi Rice

01 - 1 ½ cups sushi rice
02 - 2 cups water
03 - 2 ½ tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - ¾ teaspoon salt

→ Filling

06 - 4 oz cooked crabmeat or imitation crab sticks, shredded
07 - 1 ripe avocado, peeled, pitted, and cut into strips
08 - ½ cucumber, peeled, seeded, and cut into thin strips
09 - 2 tablespoons mayonnaise (optional)

→ Assembly

10 - 4 sheets nori (seaweed)
11 - 2 tablespoons toasted sesame seeds

→ To Serve

12 - Soy sauce
13 - Pickled ginger
14 - Wasabi

# Step-by-Step Guide:

01 - Rinse the sushi rice under cold water until the water runs clear. Combine with water in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked rice. Allow to cool to room temperature.
03 - Place a bamboo sushi mat on a clean surface and cover with plastic wrap. Place a sheet of nori, shiny side down, on the mat.
04 - With wet hands, spread about ¾ cup of rice evenly over the nori, leaving a ¾-inch border at the top. Sprinkle with sesame seeds.
05 - Carefully flip the nori so the rice side is facing down.
06 - Arrange crab, avocado, and cucumber in a line along the bottom edge of the nori. Add a thin line of mayonnaise if using.
07 - Using the mat, tightly roll up the sushi away from you, pressing gently to shape. Seal the edge with a little water.
08 - With a sharp, damp knife, slice the roll into 6 pieces. Repeat with remaining ingredients. Serve with soy sauce, pickled ginger, and wasabi.

# Expert Suggestions:

01 -
  • You can customize the fillings endlessly and still get that restaurant quality result
  • The outside rice technique gives you that iconic sesame crusted crunch without any fancy equipment
  • Making sushi at home transforms dinner into an interactive experience everyone can join
02 -
  • Wet your hands frequently while handling rice to prevent sticking and frustration
  • Letting seasoned rice cool completely is crucial or it will steam your fillings
  • A sharp knife dipped in hot water between cuts creates clean, professional slices
03 -
  • Work quickly but calmly once you start rolling as rice dries out faster than you expect
  • Plastic wrap on your bamboo mat prevents rice from sticking and makes cleanup effortless
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