🍣 California roll
The California roll is an inside-out sushi roll: sushi rice on the outside, a sheet of nori inside, and a filling of crab sticks, ripe avocado and crisp cucumber. It is mild, creamy and slightly sweet, cut into eight pieces and served with pickled ginger and wasabi. It is one of the most popular introductions to sushi worldwide.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g sushi rice
- 330 ml water
- 3 tbsp rice vinegar, 1 tbsp sugar and 1 tsp salt for seasoning
- 4 sheets nori, halved
- 8 crab sticks
- 1 ripe avocado, sliced
- 1 cucumber, cut into thin strips
Method
- Rinse the rice until the water runs clear, cook it with the water and let it rest for 10 minutes.
- Stir in the vinegar, sugar and salt and let the rice cool to room temperature.
- Spread rice over a half sheet of nori on a mat covered with cling film, flip so the nori faces up, and lay crab, avocado and cucumber along one edge.
- Roll tightly, then cut into 8 pieces with a wet knife.
How to make it lighter
- One roll (8 pieces) is a portion — pair it with a cucumber salad instead of a second roll.
- Go easy on extra creamy sauces drizzled over the top.
- Ask for a cucumber-wrapped version to cut some of the rice.
History
The California roll is usually credited to sushi chefs in Los Angeles in the 1960s–70s, who used avocado in place of fatty tuna and put the rice outside to suit diners unused to nori. It helped make sushi mainstream in North America.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →