Menu Enter a recipe name, ingredient, keyword...

California Roll


Rate this recipe 3.5/5 (56 Votes)


  • 1 cup cooked rice
  • 2.5 tbsp of rice vinegar
  • 1 tbsp sugar
  • 0.5 tsp salt
  • 1 tbsp dashi
  • 1 nori sheet cut in half
  • 1 avocado
  • 0.25 cucumber sliced lengthwise and thinly
  • 1 tbsp Japanese mayo
  • 60 grams crab meat


Level of difficulty Easy
Preparation time 30mins
Cost Budget Friendly


Step 1

To make the rice: combine rice vinegar, sugar, salt and dashi with rice then cover with cloth until ready to assemble sushi.

Step 2

To make the crab mixture: combine mayo with the drained crab meat.

Step 3

Assemble: press half the portion of rice onto nori sheet. flip over, add half of the cucumber and crab meat and a quarter of the avocado. roll the sushi on a bamboo mat. for the other avocado quarter, cut thinly and place at the seam of the roll. press and roll again. cut with a sharp knife.

You'll also love

Chef Tips and Tricks

VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!



  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced


  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

Review this recipe