How To Make a California Roll, the Perfect Roll for Sushi Newbies

Chances are probably pretty good that one of the first types of sushi you ever tried was the California roll. I like to think of it as the gateway sushi for children — and also for adults who aren’t quite ready to take the plunge with raw fish sushi right off the bat. With layers of rice and seaweed blanketing sweet crabmeat (or imitation crabsticks) and either avocado or cucumber for a pop of green color, its mild flavor makes it perfect for dunking in a little saucer of soy sauce with some wasabi stirred in.

If you think sushi is hard to make, think again: Here’s a step-by-step guide on how to make a California roll that anyone can make, even if you’ve never rolled sushi before.

The origin of the California roll is highly debatable. Some say it was invented in Los Angeles, while others claim it was actually invented in Canada. What’s consistent is that this is an inside-out sushi roll, meaning the rice is on the outside and the seaweed and the filling are on the inside. Not only does an inside-out roll look impressive, but it’s actually easier to roll than its seaweed-on-the-outside counterpart since you don’t have to worry about stray bits of rice clinging to the dark seaweed on the outside. As for the filling, it’s always some kind of crabmeat and avocado or cucumber (or both!).

Most of the ingredients for California rolls are easy to find, but here are a few things that you might need to go to a Japanese or Asian market for.

• Imitation crabsticks: The easiest and most budget-friendly crab used in California rolls is actually not made of crab. Imitation crabsticks are white with a pink tint on the outside and are made out of fish. Look for them in the refrigerated aisle, usually near the tofu or miso. If you want to use real crab, use shredded crab meat, and you can use it as-is or stir in a bit of mayonnaise for creaminess if you like.
• Sushi rice: Look for a short-grain white rice, usually labeled sushi rice. This kind of rice cooks up stickier than long-grain or basmati rice, so don’t be tempted to substitute. For an extra boost of flavor, cook the rice with a piece of kombu (dried kelp) if you’d like.
• Nori: These are sheets of dried seaweed. Look for a dark-colored nori that’s tightly grained — and the thicker, the better.
• Bamboo mat: An inexpensive bamboo sushi rolling mat makes for easier sushi rolling. Some recipes call for wrapping it in plastic wrap, but I find that the plastic wrap never stays in place and becomes a nuisance — just wipe the mat clean and air dry when you’re finished using it. Can’t find a mat? Fold a thick kitchen towel in half, then place a sheet of plastic wrap on top and use this to roll instead.

The rest of the ingredients are easy find: sesame seeds (get toasted if you can), ripe buttery avocado, cucumber, rice vinegar (don’t get seasoned rice vinegar), soy sauce, and wasabi and pickled ginger for serving.

The only cooking that needs to be done for California rolls is cooking the rice. Rinse away the extra surface starch, and cook either on the stovetop or in your rice cooker. While it’s cooking, make the rice seasoning by heating up some rice vinegar with salt and sugar. This version is a fairly mild one, so feel free to play around with the vinegar and sugar proportions the second time around. To help cool the rice down, fan it with a sheet of paper as you fold in the seasoning.

Now comes the fun part: rolling! Make sure all the ingredients are prepped and ready to go/ Cut cucumber and avocado into pencil-thin strips, and unwrap the crabsticks. Tear the seaweed sheets in half, too — a full sheet will make a sushi roll that’s too thick. Keep a bowl of water handy — damp hands keep the rice from sticking to them. Here’s how to roll/

1. Top the nori with rice and sesame seeds. Place an even layer of rice over a nori sheet, about 2/3 cup. Press it gently in with damp fingers. Sprinkle with some sesame seeds.
2. Flip and press. Next, flip the whole thing over. Remember, the rice goes on the outside! Then comes an extra step that I found extremely helpful to get the rice to stick to the nori and not to the mat: fold the mat in half and press down gently to compact the rice a bit.
3. Fill with crab, avocado, and cucumber. Place the crabsticks and cucumber across the middle of the nori. Top with the avocado.
4. Roll up tight. Use the mat to roll the sushi up until the top and bottom meet. Press gently to compact and shape the roll until it’s nice and round.
5. Cut into 6 pieces. After all the sushi is rolled up, cut each one into 6 pieces. Use the sharpest knife you have, or use a serrated knife, which is great for cutting through the seaweed. Flip the pieces cut-side up to show off your beautiful rolling skills.

California rolls are best made and eaten within an hour or two, before the rice dries out and the seaweed get soggy. Keep them covered with plastic wrap until ready to serve. Set out soy sauce and wasabi so that people can make their own dipping sauces, and serve with some pickled ginger if you’d like. Once you get the hang of making California rolls, you can experiment with the filling: try cooked shrimp or other veggies for your next sushi night instead!

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