How To Make California Rolls

What is sushi without raw fish called? California Rolls! Made with rice, avocado, cucumber, nori, and surimi, these rolls are a great introduction to the wonderful world of sushi – especially for people who are a bit squeamish about eating raw fish. They are also fun for kids who are just beginning their sushi journey.

When my 25-year-old daughter was 11, she decided she wanted to learn how to make California Rolls. I was happy to teach her how to make something easy, so she could prepare her own school lunches.  

If you have a teenager, I don’t need to tell you they know everything! I showed her once, and then she wanted to make them all the time… By herself, thank you very much! My then 17-year-old, started asking her sister to make the rolls for her. They make the rolls themselves, but sometimes fight about the “proper” rolling technique. 

Where did the California roll originate?

Not surprisingly, the California roll was created in Little Tokyo, in Los Angeles somewhere around the late 1960s or 1970s. Although, some claim that it was created in Vancouver by a Japanese chef who wanted to make sushi more appealing to those unfamiliar with traditional sushi. He named it the California roll after the creamy avocado in the middle.  Whomever actually created it, we are enterally grateful!

Is all sushi made from raw fish?

No. Sushi refers to the vinegar rice that lies under or around the fillings or toppings. While sashimi is just thinly sliced raw fish, sushi can be made from a variety of fish and vegetables, both cooked or raw. Shrimp or “ebi” is always served cooked, either deep fried, steamed or boiled. Unagi or freshwater eel is cooked and then brushed with a sweet soy sauce glaze. (It’s my favorite!) Soft-shell crab and scallops are also cooked, making them perfect for those avoiding raw fish.

Why avoid raw fish?

People who enjoy sushi might be avoiding it for a variety of reasons. Pregnant women and young children in particular, should avoid eating raw fish. We started our girls on sushi when they were about 18 months. We began by giving them California rolls, shrimp and eel. As they got older, we introduced them to raw tuna, yellowtail and salmon.

Special equipment for making sushi rolls

This is one of the few recipes where it helps to have a few tools to order to make professional-looking rolls. A Rice Cooker is fine, if you’re going to use it for more than just making sushi, but I personally have never used one. Here’s a link for a complete Sushi Making Kit which contains everything you’ll need!

• Sushi Knife or a sharp knife
• Sushi Mat
• wide wooden spoon or Rice Paddle
• a fan (a paper hand fan works!)
• a damp cloth or damp paper towel to keep the rice covered
• for presentation, here’s a set of Sushi Plates, chopsticks, and soy sauce dishes.

What is sushi rice?

Sushi rice is a short-grain white rice that’s cooked, cooled, then mixed with vinegar and sugar. It’s the main component in a sushi roll. This is the one time you want “sticky” rice grains, so look for short-grain white rice or sushi rice. (I’ve also made it with short-grain brown rice). Avoid jasmine or basmati rice.

What is surimi?

Surimi is often referred to as “imitation crab meat sticks,” but it’s actually made with real seafood – usually wild Alaska pollock. It’s a great source of protein! You can get organic, wild-caught surimi at Whole Foods, either in chunks or in the cylinder form. It’s much cheaper than real crab meat.

Sushi rice recipe

Ingredients for sushi rice

Rice vinegar and sugar give sushi rice its unmistakable flavor. You can substitute both for sushi vinegar, which is pre-seasoned and already has sugar.

• Japanese rice (short grain)
• rice wine vinegar 
• sugar
• kosher salt

​How to make sushi rice

I’ve never used a rice cooker, but if you have one, go ahead and use it! I’ve seen sushi makers use fans (the paper kind!) to cool the rice. 

• Rinse rice in a colander under cold water several times until the water runs clear.
• In a medium saucepan bring water, rice, and salt to a boil. Reduce to the low heat, cover and cook for 10-12 minutes. Turn off heat and let rice sit covered, another 10 minutes to steam.
• Place hot rice in a large bowl and allow to cool, tossing occasionally. 
• While the rice is cooking, combine the rice vinegar and sugar in a small saucepan over medium heat. Stir until sugar has dissolved. Turn off heat and allow to cool.
• Once the rice is cool, toss with cooled rice vinegar mixture, tossing until well mixed.
• Cover sushi rice with a damp towel until ready to use.

How to make California rolls

It’s best to make the sushi rice several hours in advance, as it needs to be room temperature before rolling. To keep the avocado from turning brown, squeeze lemon juice or brush with rice vinegar.

Ingredients:

• cooled sushi rice
• nori sheets (seaweed)
• English cucumber, peeled and cut into long, thin strips.
• avocado, sliced into strips. 
• wasabi mayonnaise or wasabi paste
• surimi (imitation crab sticks or flaked crab)

Method:

It’s best to have all the ingredients ready before, and set up a little sushi “bar”. If kids are helping, they love to make their own rolls.

• Place a sheet of nori on the rolling mat, shiny side down.

• Add a thin layer of cooked, cooled sushi rice to the nori. Spread the rice out to the edges. Add some wasabi or wasabi mayonnaise on top of the rice.

• Top the rice with a layer of surimi. 

• Add thin slices of cucumber and avocado.

• Roll away from you, using the bamboo mat to help make the roll tight.

• Once rolled, slice into 6 or 8 bite-sized pieces and enjoy! 

What to serve with California rolls

Serve California rolls with pickled ginger, soy sauce, sliced lemons, and wasabi. 

This salad with Asian Dressing is similar to one you might be served in Japanese restaurants.

Mirin Glazed Salmon

Seared Ahi Tuna