California Sushi Rolls {Make Them Yourself}

DIY California Sushsi Rolls with crab meat, carrots, cucumbers, and avocados!

I have a ♥ for California Sushi Rolls like no other. I could eat them all by myself until I pop!!! I have been wanting to post this recipe for awhile, but just haven't gotten around to it. I wanted to surprise my friend on New Years Eve with a platter of sushi rolls, so I finally took step by step photos on how to make them. 

Making Sushi at home is much easier than you think. I got tired of buying my California rolls at my local Tom Thumb, because they were kind of pricey, $6.99 for usually 6-9 rolls. Hmm not enough for me plus I'm too cheap to pay that for just a few of them. I saw a friend make California rolls herself and I was hooked. 

The only supplies you need are, a rice paddle, bamboo rolling mat and you're good to go. I can purchase all the ingredients to make about 50-60 California Sushi Rolls for around $12.00 (after purchasing the sushi making kit).  You can purchase a sushi kit at any local Asian store. I got mine brand new off Ebay for $8 including shipping.  

They're always up for auction, use this link or do a search for Joyce Chen Sushi Kit. Once you have your kit it's hardly nothing each time you want to make Sushi Rolls. Make sure to always use Japanese Rice. 

Sushi rice is a small - medium grained rice and gets sticky when it's cooked. Long-grained American rice will not work because it is drier and doesn't stick together. I always have a hard time finding a small bag of Sushi Rice, so I have improvised a couple times.

When I'm in a pinch I use Watermaid Medium Grain Rice. I purchased it at Walmart for $1.12 for a one pound bag, which is perfect to make about 50 California rolls. It's almost exact to sushi rice and so much cheaper. I have never had a problem using it for sushi.

After you have the rice prepared just cut up and prepare your filling and that's it. Making them yourself is so much cheaper than buying them already prepared. The first time you make them by yourself I guarantee you will be hooked, just like I was. 

Now when I'm in the mood for some sushi I just purchase my ingredients and off I go. I have included some step by step directions so you to can prepare California Sushi Rolls at home all by yourself. 

~ Warning ~ this is a long post with lots of information.

These are the ingredients you will need: Sushi Rice or short-medium grain rice, Rice Paddle, Bamboo Rolling Mat, Nori Wrappers, Salt, Sugar, Rice Vinegar, Cucumbers, Carrots, Avocados, and Leg Style Crab Meat, and clear plastic wrap which is not pictured because I can never figure it out and get the sushi rolled properly with the clear wrap. Some people prefer to use it. I just make sure my bamboo mat is cleaned and air dried thoroughly after I make a batch of sushi.

Sushi rice takes a little over an hour to prepare, so plan accordingly. Use a minimum of 2 cups of rice to equal parts of water. Place the rice in a bowl. Wash the rice with water, rubbing the grains gently between the hands to remove excess starch. Drain and repeat until the water comes out clear. 

It takes about 3-4 times of rinsing. If you have starchy deposits on the rice it will result in a gummy rice and you will have a improper absorption of the vinegar seasoning. Soak the rice in water until the rice looks milky white in color about 15-20 minutes. it will look just like this, drain the rice in a colander and set aside to dry for about 15 minutes.

choose a heavy saucepan with a snug fitting lid. (4 cup capacity) Place the 2 cups rice in the pot and add 2 cups water. Cover and cook on medium heat until boiling. Stir gently with rice paddle removing any excess rice grains that stick to the the sides of the pot. Once it comes to a boil turn the heat down to med/low cover and simmer until almost all the water is absorbed about 5-8 minutes. 

Turn the heat to low, and do not remove the lid. Let the rice steam for about 15-20 minutes. Until all the water is absorbed and the rice is cooked. Turn off the heat and allow the rice to set, this takes about 10 minutes. (this will yield about 3 and 3/4 cups cooked sushi rice)

While the sushi rice is setting you can prepare the sushi - su (the rice seasoning). This is what gives sushi rice its delicate, tart-sweet flavor. You can purchase rice vinegar in the salad dressing isle by regular vinegar or in the Asian section of your grocery store. I have found it is much cheaper in the regular vinegar section for some reason. I got mine for about $2.39. To make the rice seasoning add:

Seasoned Sushi Rice

4 1/2 tablespoons rice vinegar

4 teaspoons sugar

2 teaspoons salt

in a non reactive bowl, mix the above ingredients together until dissolved and set aside. You will need to prepare a separate bowl of solution for you hands and tools. A solution of 1 part rice vinegar to 3 parts of water this is used to moisten hands and to moisten the knife to cut the sushi. (abut 1/2 cup rice vinegar to 1 1/2 cups water)

OK now you want to mix the rice solution into the rice. This is an important step to have successful sushi. For proper absorption the rice seasoning needs to be mixed into hot rice. This should be done gently so you do not mush the grains of rice.

Then the rice must be quickly cooled down to room temperature to acquire the beautiful glossy sheen and chewy texture made by sushi rice. Start by loosening the cooked rice from the pot into a large bowl. pry the rice away from the sides using the rice paddle dumping the rice into the bowl.

Moisten the rice paddle with the vinegar solution you made for the utensils not the rice seasoning. Do not add any rice that has stuck to the bottom of the pan, you don't want burned or hard rice. Gently run the paddle through the rice while adding the sushi - su (rice seasoning) at the same time. Gently Fold the rice seasoning into the rice using the rice paddle.

Keep folding and mixing the rice gently to incorporate the seasoning and to start to cool down the rice. This usually takes a helper to fan a magazine as you mix the rice. I don't usually have a helper since everyone in my house except me hates sushi LOL, so I end up doing this part by myself at times.

I just blow on the rice or use one hand to gently fold and one hand to fan the rice with a magazine. Cooling the rice gives it the nice glossy sheen. It will take about 10 minutes to cool the rice to room temperature. If the rice it too warm it's too hard to handle.

(DO NOT PUT THE RICE IN THE REFRIGERATOR, BECAUSE THIS WILL MAKE THE RICE HARD. REMEMBER IT NEEDS TO COOL TO ROOM TEMPERATURE, JUST BE PATIENT)

Once the rice is cooled you're ready to start rolling the sushi.  Have your supplies ready to go (rolling mat, rice paddle, vinegar solution for your knife to cut the sushi and for your hands. And lastly your filling for you sushi). ( I use Crab Style Leg Meat, Cucumbers, sometimes Carrots and Avocados). Make sure they are all sliced and ready to go before you start to roll the sushi.

OK this is where one of my handy helpers comes into the process. My oldest is taking the pictures for me to show you how to assemble, roll and cut your sushi. Thank you Travis!!!! Lets start, place one sheet of Nori on the counter (shiny side down) with the widest side closest to you at the edge of your mat.

You can lay a piece of plastic wrap down first before you lay down your Nori wrapper. Me I can never get that part right it slides around to much for me and i cannot properly roll the sushi, so I chose not to use plastic wrap. It's your preference.

Take about 1/2 cup of seasoned rice and with your moistened hands, place the rice on the Nori wrapper and with your fingers or the rice paddle moistened with seasoning water spread out the rice evenly onto the sheet of Nori to about 1/4 inch thickness. Cover the Nori sheet leaving about 1/2 inch to 1 inch uncovered. I went a bit far on mine in the above picture, so if you went to close to the edge just take some rice off. You need room to seal you sushi roll.

Now it is time to add your filling. Place the filling in the middle of the Nori wrapper. Travis took the picture to fast, so the placement of my filling needs to be up in the middle more. You will be rolling the sushi away from you.

Now holding the core ingredients firmly in place roll part of the Nori over the ingredients. Now using your thumbs slowly turn up the edges of the mat closest to you to enclose the sushi roll and filling. then raise the end of the mat slightly so you don't roll the mat into the sushi roll, and continue to roll making sure to hold back the filling as you roll the sushi until all the Nori wrapper is rolled up. 

I like to dab a bit of the seasoning water from the tools we prepared earlier on the open end of the Nori wrapper to seal the sushi roll. Before unrolling squeeze the roll gently while the rolling mat is still on the sushi roll. Unroll your mat and Tada!!!!!!!!!!!! you have a sushi roll. This is my favorite part I am usually beside myself waiting to get the first bite. Place your sushi roll on a separate plate or on the counter and let the sushi roll sit for a couple minutes before slicing.

Yum I have three rolls ready to be sliced. Lightly moisten the knife blade with the separate vinegar solution we made earlier for your hands and the knife. This will keep the sushi rice from sticking to the knife while you slice it. Slice the roll into 6 even pieces.

Use straight firm cuts. I find that the ends are not as pretty for presentation so I just cut the ends and eat them as I go along LOL I do this cause i can hardly wait to dive in and eat them. Place the sushi slices on a pretty platter with the core ingredients visible. Serve with pickled ginger, Wasabi and soy sauce for dipping. I don't like the Wasabi, so I don't use it. My favorite is just soy sauce and the pickled ginger. 

Look how pretty they turned out!!! 

California Sushi Rolls

Equipment Needed:
bamboo sushi-roll mat
clean cutting board
sushi knife or very sharp knife
wooden spoon or wood or plastic rice paddle for spreading rice
plastic wrap, optional

Ingredients:
1 - 10 count package Sushi Nori (seaweed sheets)
2 - cups Sushi Rice or Watermaid brand medium grain rice
2 - cups water
1 - 8 oz package leg style crab meat, sliced
2 - avocados - sliced
1 - cucumber, thinly sliced
carrots, sliced thinly (optional)

Sushi Su (Sushi Rice Seasoning):

4 1/2 - tablespoons rice vinegar
4 - teaspoons sugar
2 - teaspoons salt

Garnish:
soy sauce
wasabi
pickled ginger 

Sushi Rice takes a little over an hour to prepare, so plan accordingly. Use a minimum of 2 cups of rice to equal parts of water. Place the rice in a bowl and wash the rice with water, rubbing the grains gently between the hands to remove excess starch. 

Drain and repeat until the water comes out clear. It takes about 3-4 times of rinsing. If you have starchy deposits on the rice it will result in a gummy rice and you will have a improper absorption of the vinegar seasoning.

Soak the rice in water until the rice looks milky white in color about 15-20 minutes. Drain the rice in a colander and set aside to dry for about 15 minutes. Choose a heavy saucepan with a snug fitting lid (4 cup capacity). 

Place the 2 cups rice in the pot and add 2 cups water. Cover and cook on medium heat until boiling. Stir gently with rice paddle removing any excess rice grains that stick to the the sides of the pot.

Once it comes to a boil turn the heat down to med/low cover and simmer until almost all the water is absorbed about 5-8 minutes. Then turn the heat to low, do not remove the lid and steam the rice for about 15-20 minutes. 

Until all the water is absorbed and the rice is cooked. Turn off the heat and allow the rice to set, this takes about 10 minutes. (this will yield about 3 3/4 cups cooked sushi rice).

While the sushi rice is setting you can prepare the sushi - su (the rice seasoning). This is what gives sushi rice its delicate, tart-sweet flavor. 

To make the rice seasoning add 4 1/2 tablespoons rice vinegar, 4 teaspoons sugar, 2 teaspoons salt in a non reactive bowl, mix the above ingredients together until dissolved and set aside.

You will need to prepare a separate bowl of solution for you hands and tools. A solution of 1 part rice vinegar to 3 parts of water this is used to moisten hands and to moisten the knife to cut the sushi. (abut 1/2 cup rice vinegar to 1 1/2 cups water). 

Now you want to mix the rice solution into the rice. This is an important step to have successful sushi. For proper absorption the rice seasoning needs to be mixed into hot rice.

This should be done gently so you do not mush the grains of rice. Then the rice must be quickly cooled down to room temperature to acquire the beautiful glossy sheen and chewy texture made by sushi rice. Start by loosening the cooked rice from the pot into a large bowl. 

Pry the rice away from the sides using the rice paddle dumping the rice into the bowl. Moisten the rice paddle with the vinegar solution you made for the utensils not the rice seasoning. Do not add any rice that has stuck to the bottom of the pan, you don't want burned or hard rice.

Gently run the paddle through the rice while adding the sushi - su (rice seasoning) at the same time. Gently Fold the rice seasoning into the rice using the rice paddle. Keep folding and mixing the rice gently to incorporate the seasoning and to start to cool down the rice. This usually takes a helper to fan a magazine as you mix the rice.

I don't usually have a helper since everyone in my house except me hates sushi LOL so i end up doing this part by myself at times. I just blow on the rice or use one hand to gently fold and one hand to fan the rice with a magazine. Cooling the rice gives it the nice glossy sheen. It will take about 10 minutes to cool the rice to room temperature. If the rice it to warm it is to hard to handle.

(DO NOT PUT THE RICE IN THE REFRIGERATOR THIS WILL GIVE YOU HARD RICE, REMEMBER IT NEEDS TO COOL TO ROOM TEMPERATURE, JUST BE PATIENT)

Now you are ready to start rolling the sushi. Have ready your rolling mat, rice paddle, vinegar solution for your knife to cut the sushi and for your hand. And lastly your filling for you sushi. I use Leg style crab meat, cucumbers, carrots, and avocados). Make sure they are all sliced and ready to go before you start to roll your sushi.

Let's start, place one sheet of Nori on the counter (shiny side down) with the widest side closest to yo at the edge of your mat. You can lay a piece of plastic wrap down first before you lay down your Nori wrapper.

Me I can never get that part right it slides around to much for me and I cannot properly roll the sushi, so I chose not to use plastic wrap. It's your preference. Take about 1/2 cup of seasoned rice and with your moistened hands, place the rice on the Nori wrapper.

Use your fingers or the rice paddle moistened with seasoning water spread out the rice evenly onto the sheet of Nori to about 1/4 inch thickness.

Cover the Nori sheet leaving about 1/2 inch to 1 inch uncovered. I went a bit far on mine in the above picture, so if you went to close to the edge just take some rice off. You need room to seal your sushi roll.

Now it is time to add your filling. Place the filling end to end in the middle of the Nori wrapper. Travis took the picture to fast, so the placement of my filling needs to be up in the middle more. 

You will be rolling the sushi Away From You. Now holding the core ingredients firmly in place roll part of the Nori over the ingredients.

Now using your thumbs slowly turn up the edges of the mat closest to you to enclose the sushi roll and filling. then raise the end of the mat slightly so you don't roll the mat into the sushi roll, and continue to roll. 

Make sure to hold back the filling as you roll your sushi keep rolling until all the Nori wrapper is rolled up. I dab a bit of the seasoning water from the tools we prepared earlier on the open end of the Nori wrapper to seal the sushi roll.

Before unrolling squeeze the roll gently while the rolling mat is still on the sushi roll. Unroll your mat and Tada!!!!!!!!!!!! you have a sushi roll. This is my favorite part I am usually beside myself waiting to get the first bite. Place your sushi roll on a separate plate or on the counter to the side to let set for a couple minutes.

Lightly moisten the knife blade with the separate vinegar solution we make earlier for your hands and the knife. This will keep the sushi rice from sticking to the knife while you slice it. Slice the roll into 6 even pieces. Use straight firm cuts.

I find that the ends are not as pretty for presentation, so I just cut the ends and eat them as i go along LOL I do this cause i can hardly wait to dive in and eat them. Place the sushi slices on a pretty platter with the core ingredients visible. Serve with pickled ginger, Wasabi and soy sauce for dipping. I do not paticularly like the Wasabi.

Whew this is the longest recipe post I think I have done. Sorry but I wanted to make sure to get all the steps.