Filled with creamy avocado, sweet crab meat and crunchy cucumber, California roll is by far the most popular sushi roll in the US. In this recipe, you’ll learn how to make the delicious sushi roll at home. I also include a video that demonstrates how you can perfect the sushi rolling technique below.
What was the first sushi roll that you tried at a Japanese restaurant? For many of you, it might be California Roll (カリフォルニアロール) as it is probably by far the most popular style of sushi in the U.S. Today I’ll show you how easy you can make California Roll at home.
What is California Roll?
Before we get to the recipe, let’s talk about what exactly is California Roll. California Roll is a kind of sushi roll (we call makizushi in Japanese) containing crab meat (real or imitation), avocado, and cucumber. Usually it is an “inside-out” roll (we call uramaki), which means that sushi rice is shown on the outside of the roll, and nori (seaweed sheet) is on the inside. The roll is sprinkled with toasted white sesame seeds for nice crunchy texture, but sometimes they are garnished with tobiko or masago fish roes for a more elegant presentation. 
Quick History on California Roll
Did you know California Roll or many creative-name sushi rolls are not from Japan? When Japanese people (from Japan) say “sushi”, it usually implies nigiri sushi (a slice of sashimi-grade raw fish on top of rice pillow). In fact, when it comes to for sushi roll (makizushi), we only have a few choices such as Futomaki and Hosomaki. It’s quite different from sushi roll menus in the United States! So who invented California Roll? Apparently, it was the creation of an ingenious sushi chef named Hidekazu Tojo who moved from Japan to Canada in the 70s. In Vancouver, he learned that most Western people didn’t eat raw fish and didn’t like seaweed as well. Therefore, he substituted avocado for toro (fatty tuna) as it has the similar creamy texture and hid nori seaweed by using uramaki technique, so nori is not visible from the outside. That’s the how California Roll turned into a popular menu item! And in my opinion, California Roll tells the story of a successful adaptation and re-imagination of food.
5 Key Ingredients for California Roll
Unlike nigiri sushi or other kinds of sushi rolls, California Roll does not include any raw fish. Therefore, you can make this sushi roll fairly easily at home. All you need is perfectly ripen avocados, cucumber, and crab meat. Crab Meat: I’m unfortunately allergic to crab, so I use imitation crab. Avocado: Find those perfectly ripen avocados! Japanese Cucumbers: For sushi making, we use thin and long Japanese cucumbers. They have little and less seeds in the center compared to regular cucumber. If you can’t find Japanese cucumbers locally, you can use Persian cucumbers or English cucumbers (but remove the seeds in the middle). Japanese Mayonnaise: I always season the crab meat with Japanese mayonnaise first. Japanese mayonnaise is the key for this roll, so please try your best to find it (you can easily purchase it on Amazon). If you want to know more about Japanese mayonnaise and make it yourself at home with American mayonnaise, read the post here. Sesame Seeds: If you have a few extra minutes, toast the sesame seeds in a non-greased frying pan until one or two sesame seeds pop. It adds wonderful nutty flavors and aroma. For me personally, I like to add toasted white sesame seeds in the crab meat mixture, since I use fish eggs (tobiko/masago) for decorating the sushi rice.
How To Roll Sushi Roll
Many people are intimidated by the sushi rolling part. Relax and take it one step at a time by following my recipe and tips. The key is not to overstuff the sushi and tug the roll compact enough for assembling. It’s not difficult and you should be able to make decent sushi rolls with some practice. Maybe your first roll may not look pretty, but practice will make it easier! You can also watch the video below which demonstrates the technique on how to assemble a sushi roll.
Watch How To Make Dragon Roll ドラゴンロールの作り方（レシピ）
Learn how to assemble a sushi roll
I hope you enjoy making this California Roll recipe! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. Thank you so much for reading, and till next time!
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- 6 cups sushi rice (Recipe) (See Notes)
- 9 oz cooked crab meat (255 g or 2 cans)
- 6 Tbsp Japanese mayonnaise
- ½ English cucumber (or Persian/Japanese cucumber)
- 2 avocados
- ½ lemon (for avocado)
- 8 sheets nori (seaweed)
- ¼ cup white sesame seeds (roasted/toasted)
- Ikura (salmon roe)
- Tobiko (flying fish roe)
- ¼ cup water
- 2 tsp rice vinegar
Gather all the ingredients.
- Crab meat: combine the crab meat with Japanese mayonnaise and mix together.
- Cucumber: Peel and remove seeds. Cut into thin long strips, same length as the nori sheet.
- 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.
- Nori: Cut off ⅓ and use ⅔ sheet of nori.
Cover the bamboo mat with plastic wrap and prepare vinegar water for dipping hands (Tezu).
- 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.
- Sprinkle the rice with sesame seeds or tobiko.
- 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.
- 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.
- Lift the edge of the bamboo mat slightly and roll it forward while keeping gentle pressure on the mat.
- 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.
- 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.
Sushi Rice: To see How To Make Sushi Rice from scratch, click here. Cover the sushi rice and the completed rolls with a damp cloth at all times to prevent from drying.
You'll need:
- Bamboo mat, covered with plastic wrap
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.
Editor’s Note: This post was originally published on Aug 19, 2011. The content has been updated in May 2017.
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. 😉
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.
These are truly gorgeous!! I am in awe.
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!
You are truly an artist in the kitchen
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!
OH, you are such a pro! These are both gorgeous and wildly enticing…I could eat this for lunch day after day….mmmmm.
I always found that prepare makis is a a very hard job, but with your instructions looks so easy…!!!
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?
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. 🙂
Beautiful Nami!..what a fantastic post. I am book marking this one for sure!
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 🙂
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 😀
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! 😉
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! 😉 )
WOW Nami these look absolutely incredible! California rolls are my faaaavorite and I’ve always wanted to learn how to make them 🙂 Impressive!
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?
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!
Thanks!! 🙂
Ah-mazing Nami! Love, love this post!! Definitely bookmark this recipe for sure!
Nami, These are gorgeous… almost sexy looking California rolls…
I love the photo of California rolls with beautiful orangey roes… yum 😀
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 🙁
Great explanations on the California Rolls.. They look so delicious too.
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!:)
Nami, these are your best pictures EVER!!!!! OMG they are stunning. Pat yourself on the back girl!
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.
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.
first class post Nami and wow congrats on being on her site thats huge
Perfect follow up to the sushi rice video. Your California roll looks awesome, I would love to have some right now!
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!
I was watching a show on Food Network and they was talking about the California roll. Yours looks wonderful. Well done.
Great tutorial! Thanks for sharing!
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!
Nami, I’m speechless… Your food is just the most beautifully photographed! And great step-by-step pictures too.
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!
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! 🙂
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.
This is such an awesome post! I absolutely love the pictures they look too good to eat. Thanks for sharing!
Great photos. I don’t think I have tried California roll, looks delicious especially with those ikura sitting on top
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!
Beautiful rolls, loves the combination. 2 thumb
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.
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 ~
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! 🙂
These are absolutely stunning….
OMG Nami this is incredible. You just blew me away with this one. This is incredible.
This is incredible! I love the color contrast and easy to follow step by step guide. Truly genius, thanks so much for sharing! =]
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!
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.
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. =)
beautiful rolls and presentations lovely detail looks wonderful
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!
Yeyyy Nami.Congrats on top 9!
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.
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.
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.
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!!
Wow, these sushis look just like in the restaurant!
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?
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.
You are more than a pro! These photos are STUNNING. I can see how dinner at your place is like a 5-star restaurant!
I have always wondered how to make a california roll! Your photos are breathtaking 🙂
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!
What absolutely beautiful rolls! Your photography is absolutely stunning! 😀
Nami, this is absolutely stunning. The step-by-step photos are “idiot-proof” and the finished product is like treasure!
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!
What a beautifully photographed tutorial Nami and I love California rolls.
Have a great Sunday.
🙂 Mandy
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!
nami, this looks FABULOUS! i love cali rolls 🙂
Nami you’ve really out done yourself this time! So gorgeous! Restaurant calibre! I’m speechless! 🙂
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!
ooo they look perfect!
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!
California maki is the very first sushi I tried and I loved it immediately! 😀
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 😛
Tks for sharing this great recipe! 😀
PS: I didn’t know that all these Uramaki (inside-out roll) are Americanized rolls! Thot all sushi are originally from Japan… lol 😛
Congratulations on your Top 9 Nami! 😀
Well done and keep it UP UP UP! 😀
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 =)
Ohh.. my gosh.. Nami.. these look so classic. ONly a real expert can bring such fullness to this dish.. I love it already.. 😀 Amazing.. hats off to you 🙂
Another spectacular post by Nami. California rolls are my favourite type of sushi… and these are just so gorgeous – well illustrated and *stunning* photography.
The color looks so vibrant!
Thanks for sharing and your wonderful step by step pictures!
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?
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. 🙂
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.
This looks really wonderful!
Congratulations on making Top 9…it’s WELL deserved!
Wow I’m so impressed!!! Congrats on making Top 9 too!
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!
Your posts amaze me! And such beautiful photography! Congrats on Top 9!
What a nice photography. pictures came to life. I like your featured sushi, it makes me crave for some of it.
Can I come over like right now??? It looks beautiful and so perfect! Congrats on the Top 9 😀
Nami I just had to pop in say to say congrats on top 9! So well deserved for this beautiful dish.
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.
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.
good golly that is a stunning couple of shots! I have got to break down and try making sushi at home some day soon!
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!!
These pictures are SO SO SO SO SO SO INCREDIBLE. Wow.
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!
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)
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
Simply beautiful.
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.
lovely….still trying myself….
http://casadecalta.blogspot.com/2011/08/sake-it-to-me.html
Amazing and so gorgeous. I just feel like looking at it, a real feast for the eyes !
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.
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.
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
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!
Mmmmmm perfect! Looks delicious
I love japanese food. It’s my favorite food. I’m going to try to do california rolls!
Thank you Georgina! I hope you will enjoy it! 🙂
Delicious!
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.
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!
i am chef in greek kichen. what ever i see hereis fantastic
Hi Akis! Thank you for your kind words. 🙂
Made these tonight! Used the sushi rice recipe and mayo recipe. Flavors were good. My rolling wasn’t the best. Going to keep practicing! Tackling gyoza next week.
Hi Cine Bean! Thank you so much for trying this recipe! Your rolling skill will definitely improve with practice. Mine is not perfect at all (compared to professionally made ones), but homemade taste wonderful regardless. 😉 Hope you will like the gyoza recipe! Thank you for your kind feedback!