Easy Japanese Recipes

California Roll カリフォルニアロール

California Roll | Easy Japanese Recipes at JustOneCookbook.com

Today I’m guest posting my recipe on Rasa Malaysia.  The author Bee shares over 400 easy Asian recipes on her website, and her first cookbook Easy Chinese Recipes will be published on September 10th, 2011 in the US (it’s already published in Asia).  When she had asked me to guest post on California Roll for her readers, I was extremely delighted!  I had been wanting to share this popular sushi for a while and it was perfect timing.

Please click here to read more about California Roll and the recipe.  While you are there, make sure to check out her beautiful collection of Asian recipes.  Have a great weekend!

California Roll | Easy Japanese Recipes at JustOneCookbook.com

California Roll
 
Prep time
Total time
 
Author:
Serves: 8 rolls
Ingredients
Toppings
  • Ikura (salmon roe)
  • Tobiko (flying fish roe)
You will need:
  • Bamboo mat, covered with plastic wrap
  • Tezu (vinegared hand-dipping water): ¼ cup water + 2 tsp. rice vinegar
Instructions
PREPARE INGREDIENTS:
  1. Crab meat: combine the crab meat with Japanese mayonnaise and mix together.
  2. Cucumber: Peel and remove seeds. Cut into thin long strips, same length as the nori sheet.
  3. Avocado: Peel, pit, and cut into ¼" (0.5 cm) thick slices (See How To Cut Avocado). Squeeze the lemon juice over the avocado to prevent browning.
  4. Nori: Cut off ⅓ and use ⅔ sheet of nori.
  5. Prepare the bamboo mat, covered with plastic wrap and Tezu (vinegared hand-dipping water).
ROLL SUSHI
  1. Lay a nori sheet, shiny side down, on the bamboo mat. Wet your fingers in tezu and spread 1 cup of the rice evenly onto nori sheet.
  2. Sprinkle the rice with sesame seeds or tobiko.
  3. Turn the nori sheet over so that the rice is facing down. LIne the edge of nori sheet at the bottom of the bamboo mat. Place the cucumber, crab meat, and avocado at the bottom of the nori sheet.
  4. Grab the bottom edge of the mat while keeping the fillings in place with your fingers, roll it into a tight cylinder, tucking the fillings in firmly.
  5. Lift the edge of the bamboo mat slightly and roll it forward while keeping gentle pressure on the mat.
  6. With a very sharp knife, cut each roll in half and then cut each half into 3 pieces. Remember to clean the knife with a damp cloth after every few cuts.
  7. You can use the left over ⅓ of nori sheet to make Ikura Sushi. Cut the nori sheet into half lengthwise. Make small balls with sushi rice and wrap it with nori sheet. Place ikura on top.
Notes
Cover the sushi rice and the completed rolls with a damp cloth at all times to prevent from drying.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

Enjoy!

California Roll | Easy Japanese Recipes at JustOneCookbook.com

Leave a Comment


+ 4 = nine

  • peachie August 19, 2011, 3:13 pm

    this is something i really like to order when i visit a japanese restaurant in Singapore so thanks for sharing the tips for making the perfect roll! it might be time for me to pick up some of your skills as i don’t dine in japanese restuarants as often over here. ;)

    Reply
  • Reem August 19, 2011, 3:29 pm

    Oh God Nami, These are so pretty and delicious looking rolls. I wish I was living near you, I would have come to your home right now… You make them look so easy to make.
    I have never tried roe but these looks like precious jewels. Yummm…
    Love it Girl, as always you rock.

    Reply
  • Barefeet In The Kitchen August 19, 2011, 3:30 pm

    These are truly gorgeous!! I am in awe.

    Reply
  • Erin @ Dinners, Dishes and Desserts August 19, 2011, 4:08 pm

    Looks beautiful! I am not a fan of fish normally, and I really can’t do raw fish. I wish I could though, especially when it looks like this!

    Reply
  • Maris(In Good Taste) August 19, 2011, 4:25 pm

    You are truly an artist in the kitchen

    Reply
  • Tanvi@SinfullySpicy August 19, 2011, 4:39 pm

    Oh my God Nami..you have outdone yourself with this post..so so pretty pictures! I am not sure whether I ll be ever able to make and roll these as beautifully as you did but something I ll thoroughly enjoy! That sushi ginger (which is new to me) looks like little candy waiting to be picked up by me..
    Have a fun weekend, my dear girl!

    Reply
  • Liz August 19, 2011, 5:05 pm

    OH, you are such a pro! These are both gorgeous and wildly enticing…I could eat this for lunch day after day….mmmmm.

    Reply
  • Mi Vida en un Dulce August 19, 2011, 5:09 pm

    I always found that prepare makis is a a very hard job, but with your instructions looks so easy…!!!

    Reply
  • elle marie Yamamoto August 19, 2011, 5:10 pm

    Hey there my friend! Nom nom nom! You know what I miss about the US is the fusion-esque sushi, spider and cali rolls ne? I have not cooked all week, been living off of S&B curries, did I tell you my friends left for home? I’m having my own pity party right now. Love the vibrant colors Nami, do you use a 50mm lens?

    Reply
    • Nami August 20, 2011, 10:59 pm

      Elle Marie, you live in Tokyo… how often do you see Americanized rolls in sushi restaurant there. The sushi bar we go…they don’t have those. How about your sushi bar/restaurants?

      I use my 60mm 2/f macro lens and 28-75mm f/2.8. :-)

      Reply
  • Simply Gourmet Photography August 19, 2011, 5:17 pm

    Beautiful Nami!..what a fantastic post. I am book marking this one for sure!

    Reply
  • Shawn August 19, 2011, 5:19 pm

    Fabulous! We buy California Rolls all the time…If I ever try to make them, I’ll definitely use your “step by step”. Your photos are flawless :)

    Reply
  • Elies_Lie August 19, 2011, 5:32 pm

    Ohh… Nami this looks so good!
    To be honest I don’t eat raw fish or raw egg fish… I ever try calofirnia roll at the japanese restaurant & the restaurant is keep their recipe so autentic -so japanese , so it’s not fusion or like, nahh… I try it – 1 roll it’s ok, second roll I smell something wierd , third roll I sand anymore… hahaha
    There’s a raw shrimp on the roll < I knew it then asking the waiter at the end :D
    From that on I only order the "cooked" sushi or fried one… hehe he
    But I definetely will try another sushi with the "raw" thing – we should give our palate some "adventure" didn't we? ;)
    Good job Nami! U tempting me! ;)

    Reply
    • Nami August 20, 2011, 10:48 pm

      I grew up with sushi and sashimi, so it is interesting how other people think of it. Thanks for sharing! I hope you enjoy this California roll (they don’t have raw fish in there this time! ;-) )

      Reply
  • Kelly August 19, 2011, 5:34 pm

    WOW Nami these look absolutely incredible! California rolls are my faaaavorite and I’ve always wanted to learn how to make them :) Impressive!

    Reply
  • Hiragana Mama August 19, 2011, 5:39 pm

    Nami, you could seriously open your own restaurant! Sushi is my favorite food, and I especially love ikura. I wish ikura was more widely available in stores. Did you buy yours at a Japanese grocery store?

    Reply
    • Nami August 20, 2011, 11:30 pm

      Yes, we have a Japanese supermarket called Nijiya near our house. And they have pretty good raw fish (although they are not as great as one in Japan….). My favorite is salmon and ikura too!

      Reply
  • Mai August 19, 2011, 5:39 pm

    Ah-mazing Nami! Love, love this post!! Definitely bookmark this recipe for sure!

    Reply
  • Lisa H. August 19, 2011, 6:00 pm

    Nami, These are gorgeous… almost sexy looking California rolls…
    I love the photo of California rolls with beautiful orangey roes… yum :D

    Reply
  • Kay Ecker August 19, 2011, 6:12 pm

    Nami, I didn’t think your photos could get better, but they are even more beautiful now! You did a awesome job with the CA roll too, it looks so much better than what you see in a restaurant! I’m terrible at rolling sushi, so I fake it at home and have everybody make their own temaki…lol I really wish that we lived close to each other, so we could have food parties all the time :(

    Reply
  • Naoko August 19, 2011, 6:15 pm

    Great explanations on the California Rolls.. They look so delicious too.

    Reply
  • Sandra's Easy Cooking August 19, 2011, 6:33 pm

    Oh Nami this is so beautiful and tasty looking..I would take your rolls over any in store. they are just perfect and also thanks for the wonderful tutorial!:)

    Reply
  • Sandra August 19, 2011, 6:49 pm

    Nami, these are your best pictures EVER!!!!! OMG they are stunning. Pat yourself on the back girl!

    Reply
  • Kerry August 19, 2011, 6:57 pm

    The pictures are amazing. Those look so good! And I love knowing what all is in them. Now I want sashimi though…mmm, raw salmon is good.

    Reply
  • Alessandra August 19, 2011, 7:37 pm

    I love sushi rolls, especially with avocado, or kappamaki with lots of wasabi :-).
    But also kampyo and takuan… all the vegetarian ones!

    Great photos!

    ciao
    A.

    Reply
  • rebecca August 19, 2011, 7:49 pm

    first class post Nami and wow congrats on being on her site thats huge

    Reply
  • Cassie @ Bake Your Day August 19, 2011, 8:03 pm

    Perfect follow up to the sushi rice video. Your California roll looks awesome, I would love to have some right now!

    Reply
  • chinmayie @ lovefood eat August 19, 2011, 8:04 pm

    OK Honestly i know i will never make it but it looks FABULOUS! I think Sushi is one of the bets looking foods in the world!

    Reply
  • Christine August 19, 2011, 8:16 pm

    I was watching a show on Food Network and they was talking about the California roll. Yours looks wonderful. Well done.

    Reply
  • Nelly Rodriguez August 19, 2011, 8:23 pm

    Great tutorial! Thanks for sharing!

    Reply
  • Cindy August 19, 2011, 10:34 pm

    I LOVE California rolls! The photos look so wonderful and I am so hungry for some rolls it’s ridiculous! I am also a fan of spicy tuna rolls, do you have a good recipe for that? Have a good weekend Nami!

    Reply
  • Paolo @ QuatroFromaggio August 19, 2011, 11:02 pm

    Nami, I’m speechless… Your food is just the most beautifully photographed! And great step-by-step pictures too.

    Reply
  • Beth Michelle August 19, 2011, 11:04 pm

    Nami, Im so happy to be back from my travels and catch up on your blog! I love sushi and making it at home but mine never comes out nearly as beautiful as this!!! The photos are just wonderful too!

    Reply
  • Marsha @ The Harried Cook August 19, 2011, 11:39 pm

    Wow, Nami! I’ve been away from blogging for a while now, and what a treat to come back to this! I love these rolls and I really wish I could have some! Beautiful photographs too! Just gorgeous… The step-by-step photography must have taken you so much time to do, and I am sure your readers really appreciate it! I know I do! :) Great job, fabulous post! :)

    Reply
  • Sissi August 20, 2011, 1:29 am

    Nami, I know I have already said your matcha ice-cream was the most beautiful photo and my favourite on your blog, but now I’m completely lost! These maki rolls are so amazingly arranged and photographed, I couldn’ decide! Your photos become real masterpieces. Together with the step-by-step instructions this post is outstanding! And even the leftover nori option, ikura sushi, is painfully seducing (I say painfully because I haven’t had my breakfast yet and, you might not believe me, but sushi/maki rolls is my perfect idea of a Summer breakfast). Congratulations Nami for the guest post! I’m sure it brightens the whole Rasa Malaysia website!
    PS In Switzerland, to make it cheaper, they call California rolls, the maki rolls with surimi… (false crab sticks). Nothing to do with the crab meat :-( Actually I never buy them.

    Reply
  • Dawnie August 20, 2011, 3:03 am

    This is such an awesome post! I absolutely love the pictures they look too good to eat. Thanks for sharing!

    Reply
  • Mr. Three-Cookies August 20, 2011, 3:04 am

    Great photos. I don’t think I have tried California roll, looks delicious especially with those ikura sitting on top

    Reply
  • Tiffany August 20, 2011, 6:31 am

    Ooooooo! I’ve been waiting for this!!!!!! What an awesome post Nami! Seeing that beautiful tobiko made me miss working at the sushi restaurant I worked at in Boston! Maybe I’ll get sushi for dinner tomorrow night… but I know it will not be as good as yours! HUGS!

    Reply
  • Amelia August 20, 2011, 9:42 am

    Beautiful rolls, loves the combination. 2 thumb

    Reply
  • Lilly August 20, 2011, 11:23 am

    Sushi is one of the things I LOVE but never got to make myself. I think it is because I am not sure if the fish I get is fresh enough for this purpose. It’s a mental thing I think, because I do eat it at the restaurant and god knows where they get it from.

    Your step by step pictures are awesome! Make it seems sooo easy. My absolute hand on favorite is with soft shell crab. It’s a must eat when I’m in the States.

    Reply
  • wok with ray August 20, 2011, 12:52 pm

    I love the vibrant colors of these rolls. You shot this very well and your lighting is perfect. Congratulations, Nami for another great guest post at Rasa Malaysia. You are becoming a regular on Bee’s site. I am very happy for you my friend and I wish you more success.

    Have a great weekend!

    ~ ray ~

    Reply
  • Giulietta @ Alterkitchen August 20, 2011, 1:50 pm

    OMG!!!! I hope to find everything I need here in Italy, ’cause I want to try these homemade California rolls….
    Love them!!
    Thanks, Nami, for this useful and well-explained recipe! :)

    Reply
  • Ann August 20, 2011, 2:40 pm

    These are absolutely stunning….

    Reply
  • Kim Bee August 20, 2011, 3:29 pm

    OMG Nami this is incredible. You just blew me away with this one. This is incredible.

    Reply
  • FreeSpiritEater August 20, 2011, 3:34 pm

    This is incredible! I love the color contrast and easy to follow step by step guide. Truly genius, thanks so much for sharing! =]

    Reply
  • mjskit August 20, 2011, 3:52 pm

    WOW! What can I say that hasn’t already been said!?!?! Gorgeous pictures, breathtaking. Thanks for the play by play. We were given a sushi making kit a while back and it’s still in the box. Probably time to pull it out. Beautiful post!

    Reply
  • Lyndsey ~The Tiny Skillet~ August 20, 2011, 4:01 pm

    Nami, these are so beautiful and I was so excited seeing your post on making California rolls. I have made them before, but not like this…I love the tobiko and salmon roe, it really makes them shine! My daughter love sushi too and has since she was little, of course she’s been exposed to it since she was little. She started by just eating sushi rice, and now she loves sushi and even when she eats rice she always adds some furikake because she says it makes it taste like sushi.

    Your instructuions are so helpful.

    Reply
  • Lindsey@Lindselicious August 20, 2011, 6:25 pm

    Gorgeous photos Nami! I am so lazy I normally make CA handrolls instead. Your family is so lucky to get this gorgeous dinner! Soon all your kids will be inviting their friends over for dinner. =)

    Reply
  • torviewtoronto August 20, 2011, 7:46 pm

    beautiful rolls and presentations lovely detail looks wonderful

    Reply
  • Manu August 20, 2011, 8:10 pm

    Nami!!! This is the BEST post EVER! Your step by step pictures and explanation make it look so easy! And your pictures and food styling skills are breath taking! I LOVE it! Look at that ikura… you make it look like pearls!!! Buzzed!

    Reply
  • Sandra's Easy Cooking August 20, 2011, 9:13 pm

    Yeyyy Nami.Congrats on top 9!

    Reply
  • nipponnin August 20, 2011, 9:30 pm

    とってもきれいな色ですね。写真がすてき!本当に美味しそうだわ。

    I’m going to make purin with your purin recipe. I only have porcelain ramekins but is OK to use?
    Thanks again for your kind comment on my blog.

    Reply
  • Adora's Box August 20, 2011, 10:56 pm

    I wish I had the patience to make sushi, Nami. Folks here in my household are mad about sushi. They are so delicious. I love california roll and salmon roe. I love the way it pops in the mouth.

    Reply
  • Raymund August 21, 2011, 12:55 am

    Thats exciting guest posting in Rasa Malaysia, I like that site I guess I told you already. Your california roll looks nice, I remember the first time I tried it was in Philippines and they used mangoes on it as well.

    Reply
  • Natalie August 21, 2011, 2:30 am

    Such beautiful pictures Nami, the salmon roe is shining like precious jewels!! Congrats on Top 9 I’m sure it will stay at number one. I will pass the recipe on to “The Washer Up” he’s the sushi king in this house, he’s never made the rolls with the rice on the outside though!!

    Reply
  • Cindy @ MijoRecipes August 21, 2011, 2:55 am

    Wow, these sushis look just like in the restaurant!

    Reply
  • Mike@The Culinary Lens August 21, 2011, 4:26 am

    This looks fantastic. A very informative post. I love the roe garnish they look like jewels.

    How different is Japanese mayonnaise from what is available in a supermarket?

    Reply
    • Nami August 22, 2011, 10:06 am

      Thank you Mike! Japanese mayonnaise is made with egg yolks instead of whole eggs, and apple cider (or rice) vinegar instead of distilled vinegar. Over all it is creamier in both color and texture.

      Reply
  • Belinda @zomppa August 21, 2011, 4:26 am

    You are more than a pro! These photos are STUNNING. I can see how dinner at your place is like a 5-star restaurant!

    Reply
  • Allie August 21, 2011, 5:34 am

    I have always wondered how to make a california roll! Your photos are breathtaking :)

    Reply
  • Maya@Foodiva's Kitchen August 21, 2011, 5:40 am

    Nami, these are the most beautiful photos of sushi rolls I have ever seen in my life! (And I’ve eaten a LOT of sushi). I like how the light is captured in the fish roe. You should have your own TV show on the Food Network, just cooking beautiful Japanese food. You can be the next Nigella-san! LOL. Love the guest post, you rock, my friend!

    Reply
  • Lorraine @ Not Quite Nigella August 21, 2011, 5:55 am

    What absolutely beautiful rolls! Your photography is absolutely stunning! :D

    Reply
  • Hester @ Alchemy in the Kitchen August 21, 2011, 6:15 am

    Nami, this is absolutely stunning. The step-by-step photos are “idiot-proof” and the finished product is like treasure!

    Reply
  • emily August 21, 2011, 6:28 am

    I need to make sushi, but It always seems so daunting. I have the seaweed, the rice, the fish, the mat, the little paddle board…i need to try it! thank you!

    Reply
  • Mandy - The Complete Cook Book August 21, 2011, 6:37 am

    What a beautifully photographed tutorial Nami and I love California rolls.
    Have a great Sunday.
    :-) Mandy

    Reply
  • Arudhi@Aboxofkitchen August 21, 2011, 6:38 am

    Nami saaaaaan, I loooove how you make that temaki! So beautiful! And I just realized that you made it to the first rank in the Food Buzz top 9! Congrats!!
    Btw, that`s a clever idea to wrap the bamboo roll with cling wrap before using it. Nice!

    Reply
  • Junia @ Mis Pensamientos August 21, 2011, 7:54 am

    nami, this looks FABULOUS! i love cali rolls :)

    Reply
  • Susan August 21, 2011, 9:01 am

    Nami you’ve really out done yourself this time! So gorgeous! Restaurant calibre! I’m speechless! :)

    Reply
  • Julie Reihl August 21, 2011, 9:02 am

    What a great site! I can’t wait to try your California Roll! I think others would benefit from this too so I put it on my Chatty Gourmet Facebook page – thanks for sharing!

    Reply
  • Angie- Bigbearswife August 21, 2011, 9:03 am

    ooo they look perfect!

    Reply
  • Stephanie @ Eat. Drink. Love. August 21, 2011, 9:15 am

    Nami, these rolls are perfect! Your step-by-step photos are really helpful as well! It’s lunch time and I could totally go for some of this right now!

    Reply
  • Lyn August 21, 2011, 10:43 am

    California maki is the very first sushi I tried and I loved it immediately! :D
    I did tried making my own California rolls few times, but they just didn’t tasted right! Now I know why…
    bcoz I used imitation crabsticks instead of canned crab meat! lol :P
    Tks for sharing this great recipe! :D

    PS: I didn’t know that all these Uramaki (inside-out roll) are Americanized rolls! Thot all sushi are originally from Japan… lol :P

    Reply
  • Lyn August 21, 2011, 11:05 am

    Congratulations on your Top 9 Nami! :D
    Well done and keep it UP UP UP! :D

    Reply
  • Peggy August 21, 2011, 1:17 pm

    Wow Nami! That looks better than sushi I get at most sushi restaurants! I love your how-to tutorial also – next time I post about sushi, I’ll be linking to this for sure =)

    Reply
  • Gopika August 21, 2011, 1:40 pm

    Ohh.. my gosh.. Nami.. these look so classic. ONly a real expert can bring such fullness to this dish.. I love it already.. :D Amazing.. hats off to you :)

    Reply
  • Kelly August 21, 2011, 2:25 pm

    Another spectacular post by Nami. California rolls are my favourite type of sushi… and these are just so gorgeous – well illustrated and *stunning* photography.

    Reply
  • Cindy August 21, 2011, 3:20 pm

    The color looks so vibrant!
    Thanks for sharing and your wonderful step by step pictures!

    Reply
  • Brad Theodore August 21, 2011, 4:09 pm

    Wow. I don’t think I’ve ever seen it explained that well before. Thanks for the post. We’re saving this one for a Friday night in. Do you have any other post that show how to make with out seaweed paper?

    Reply
    • Nami August 22, 2011, 10:53 am

      Hi Brad! I’m glad you think this post is helpful and I hope you will enjoy making your own California rolls. So far I don’t have any other post on sushi without using seaweed paper (nori). Are you talking about nigiri sushi? I’m not an expert in making sushi, but I’ll think about it for my future post. :-)

      Reply
      • Brad Theodore August 22, 2011, 4:51 pm

        yes, nigiri sushi. i forgot what it was called I like mine with nori & my wife likes nigiri. thanks again. We look forward to the post if you decide so.

        Reply
  • Asianmommy August 21, 2011, 4:46 pm

    This looks really wonderful!

    Reply
  • Ann August 21, 2011, 4:57 pm

    Congratulations on making Top 9…it’s WELL deserved!

    Reply
  • Happy When Not Hungry August 21, 2011, 5:13 pm

    Wow I’m so impressed!!! Congrats on making Top 9 too!

    Reply
  • Nicole @ Bake Me Blush August 21, 2011, 6:12 pm

    Thank you SO much for posting this recipe and a photo step-by-step! Sushi is right up there on my list of top food loves but I’ve always been intimidated to try making it myself. This is very helpful and definitely motivating– I think I will do it sometime in the near future. By the way, congratulations on making the Top 9!

    Reply
  • Jill @ Dulce Dough August 21, 2011, 6:28 pm

    Your posts amaze me! And such beautiful photography! Congrats on Top 9!

    Reply
  • Tres Delicious August 21, 2011, 7:09 pm

    What a nice photography. pictures came to life. I like your featured sushi, it makes me crave for some of it.

    Reply
  • Firefly August 21, 2011, 7:21 pm

    Can I come over like right now??? It looks beautiful and so perfect! Congrats on the Top 9 :D

    Reply
  • Kim Bee August 21, 2011, 8:36 pm

    Nami I just had to pop in say to say congrats on top 9! So well deserved for this beautiful dish.

    Reply
  • Sonia aka Nasi Lemak Lover August 21, 2011, 11:10 pm

    I feel so good now as I’m able to read your post! Recently i also did sushi at home but definitely not as good as your, i must check your recipe and try later.

    Reply
  • kankana August 21, 2011, 11:32 pm

    WOW .. a guest post for Bee :) She is one talented cook, writer and photographer and this is a fantastic dish to share in her gorgeous blog.

    Reply
  • kita August 22, 2011, 12:44 pm

    good golly that is a stunning couple of shots! I have got to break down and try making sushi at home some day soon!

    Reply
  • purabi naha August 23, 2011, 6:52 am

    A big hug, dear friend, for a great post like this!! This is so useful for non-Japanese people like us who appreciate California rolls, but don’t know how to make them. The picture is fantabulous! the roe is looking like small coloured pearls!!

    Reply
  • claire @ the realistic nutritionist August 23, 2011, 9:13 am

    These pictures are SO SO SO SO SO SO INCREDIBLE. Wow.

    Reply
  • chopinandmysaucepan August 23, 2011, 9:19 am

    Your photography can only be matched by your skill in preparing this beautiful dish Nami! Love the colours and I can easily eat 10 of those salmon roe sushi, they are one of my favourites!

    Reply
  • Roxana GreenGirl August 23, 2011, 6:07 pm

    you may not believe me but I have never eaten sushi rolls (with or without fish) but I gaze upon these pretty rolls. You make them so appealing :)
    Congrats on top 9 (sorry for the delay)

    Reply
  • Suzi August 24, 2011, 4:53 am

    Hi Nami, I really want to make these, I have tried before but they didn’t come out quite right. I am going to give it a go again, especially the rolls with the rice on the outside. Your photos are beautiful. Thanks for sharing.
    Suzi

    Reply
  • Debs @ DKC August 27, 2011, 11:17 pm

    Simply beautiful.

    Reply
  • Vicki Bensinger September 10, 2011, 5:50 am

    I love making sushi and actually teach it often to students. You describe the process well and your photo is stunning. What a beautiful blog.

    Reply
  • Ashley October 20, 2011, 3:20 pm

    Reply
  • sonia June 30, 2012, 1:16 pm

    Amazing and so gorgeous. I just feel like looking at it, a real feast for the eyes !

    Reply
  • Bam's Kitchen June 30, 2012, 7:28 pm

    Great step by step shots on how to make these. The crab sounds like and interesting addition. Looking forward to trying this. Anytime I do not have to use the oven or stove in this heat is all good with me.

    Reply
  • minnie@thelady8home September 20, 2012, 3:10 pm

    Wow Nami!!!! Perfection personified. I love sushi, and this looks unbelievably perfect. I wish I could fly over right now……..I am so so glad to have discovered this blog of yours.

    Reply
  • Lorna November 17, 2012, 6:35 pm

    Hi Nami,
    I’m making California Rolls and want to take them to work the next day. I always think they taste best the very day they are made and at room temperature. How are they supposed to be served (room temp or cold) and is there any special way to store leftovers? —-Lorna

    Reply
    • Nami November 17, 2012, 11:22 pm

      Hi Lorna! We eat right away too but at Japanese stores they sell at refrigerated counter.  The avocado usually change color (dark color) next day.  If you don’t mind the look it should be ok next day.  Make sure to keep it chilled and served at room temp. :)

      Hope this helps!

      Reply
  • Georgina January 9, 2013, 1:06 am

    Mmmmmm perfect! Looks delicious
    I love japanese food. It’s my favorite food. I’m going to try to do california rolls!

    Reply
    • Nami January 11, 2013, 10:22 am

      Thank you Georgina! I hope you will enjoy it! :)

      Reply
  • Gourmet Creations March 11, 2013, 5:25 pm

    Delicious!

    Reply
  • Davy March 24, 2013, 2:36 am

    looks very nice, you could get a slightly better finish if you place cling film over the sushi roll when you cut it, this helps keep all the individual rice grains in place.
    Over all very nicely presented recipe.

    Reply
    • Nami March 24, 2013, 8:25 am

      I have never seen sushi chefs doing that in Japan but they still make very nice sushi rolls. I think it’s just lack of my skills. ;) Thanks for your advice!

      Reply
  • akis October 11, 2013, 8:55 am

    i am chef in greek kichen. what ever i see hereis fantastic

    Reply
    • Nami October 11, 2013, 11:47 pm

      Hi Akis! Thank you for your kind words. :)

      Reply