Learn how to make the classic California sushi roll, a favorite American variation of the traditional Japanese sushi. This recipe combines creamy avocado, crunchy cucumber, and sweet imitation crab meat, wrapped in seasoned sushi rice and toasted seaweed. Serve with soy sauce, wasabi, and pickled ginger for a complete sushi experience. Perfect for sushi lovers and beginners alike!
Ingredients
- 2 cups sushi rice
- 4 sheets of toasted seaweed (nori)
- 1 large cucumber, cut into long strips
- 1 ripe avocado, sliced
- 8 imitation crab sticks
- Soy sauce, for dipping
- Wasabi, for serving
- Pickled ginger, for serving
Directions
- Cook sushi rice according to package instructions and let it cool slightly.
- Place one sheet of seaweed (nori) on a sushi rolling mat.
- Moisten your hands with water to prevent sticking and grab a handful of sushi rice.
- Spread the rice evenly over the seaweed, leaving a small border without rice at the top.
- Place cucumber strips, avocado slices, and imitation crab sticks horizontally on top of the rice.
- Start rolling the sushi tightly using the mat, applying gentle pressure to compact the ingredients.
- Once rolled, moisten the top border of seaweed with water to seal the roll.
- Use a sharp knife to slice the sushi roll into bite-sized pieces.
- Repeat the process with the remaining seaweed, rice, and ingredients.
- Serve the California sushi rolls with soy sauce, wasabi, and pickled ginger.
