This California Sunrise Roll is a fun way to amp up a California roll, and it's a great option to help stretch your salmon across more rolls! You can make this as simply a California roll (crab stick, avocado, and cucumber) topped with salmon, but I highly recommend a light brush of lemon olive oil over the salmon and/or a tobiko topping to make it truly special! If you're always reaching for the salmon pieces of a Rainbow roll, this may be a new favorite!
If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
You can control how much salmon you want to use on top, check out the How to Top Sushi Rolls guide to read more on that! Make this roll more indulgent by swapping the crab stick for a ½ batch of crab salad, or give it a little kick with ½ batch of spicy crab salad!
Ingredients & Substitutions
Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!
Thinly sliced salmon
- Make sure you're using salmon that is safe to eat raw (more info)
- Try substituting other fish such as yellowtail, tuna, or red snapper
- Check out How to Slice Fish for Sushi if needed to read about how to make thin slices perfect for topping rolls.
- You can control how much salmon you want to use on top, check out my How to Top Sushi Rolls guide to read more on that!
Imitation Crab Stick
- Make this roll more indulgent by swapping the crab stick for a ½ batch of crab salad, or give it a little kick with ½ batch of spicy crab salad!
- Imitation crab is a seafood product made from fish (typically cod) that is processed to resemble crab meat. Though it may not be the most appealing description, imitation crab sticks are essentially the seafood version of a hotdog.
- Imitation crab is more than just "fake crab" it's a distinct food with a rich history in both Japan and the western world. I encourage you to check out this video to learn more!
- You can find imitation crab at most major grocery stores in the US, but you will find a larger selection at an Asian grocery store. Sometimes labeled as krab, kanikama, surimi, or kamaboko.
- You can sub an equal weight of cooked real crab meat if desired. I'll be developing a recipe for crab salad made with real crab sometime soon.
- Crab stick may not be gluten free, please check the package carefully if you have a dietary restriction.
Avocado slices
- Slice the avocado into ~¼" thick pieces. You should use about ~⅙th of a medium avocado.
- It's best to use a perfectly ripe avocado if you can. Ripe avocados will be slightly soft when pressed, but not mushy.
- I like to buy my avocados while they're still hard, then transfer them to the fridge once they're perfectly ripe. Avocados ripen much slower in the fridge.
Cucumber Strips
- Check out my guide to slicing cucumber for sushi if you haven't done this before. This method removes the center portion, leaving only the crunchy outside.
- The variety of cucumber used doesn't make too big of a difference, but I typically use "Hot House" cucumbers.
- The cucumber adds a nice crunch to the roll, so I don't recommend substituting or omitting it in recipes that don't contain other crunchy ingredients.
Lemon Infused Olive Oil
- This is one of the best kept secrets to amazing salmon sushi! You get the lemon flavor that compliments salmon so well, but without the acid in lemon juice cooking the fish and ruining the texture.
- To apply it to the fish I pour a small amount into a little bowl, then brush it onto the salmon using a basting brush (like this one). You only need about a teaspoon of oil, a little goes a long way!
- My favorite is from a small olive oil producer from central California. It’s pricey, but one bottle lasts forever if you’re just using it for sushi (link)
- Here’s another easily available and cheaper option to try (link)
- You can substitute other citrus flavored olive oils such as lime or orange (this will affect the taste)
Tobiko
- Tobiko is the name for flying fish roe, which are very small fish roe (eggs) that are naturally red/orange in color. They are about half the size of a sesame seed.
- You can find tobiko at a Japanese grocery store or online from a specialty fish market (more info here).
- Tobiko is naturally a red/orange color, however other varieties exist that are flavored and tinted different colors. The most common varieties are green (wasabi), yellow (yuzu/citrus), and black (squid ink). Any of these would be fine to substitute in this recipe!
- Masago is a similar fish roe that comes from the capelin fish, it is slightly smaller than tobiko but serves a very similar purpose. Masago is typically cheaper than tobiko and generally slightly lower quality. If given a choice I prefer tobiko, however masago can be a great substitute.
Sushi rice
- Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
- If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
- Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.
Nori
- Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness.
- Packages of nori vary a lot in quantity and price. I've tried out a variety of brands at different price points and have been happy with all of them. I don't think you need to splurge on the more expensive brands.
- A Japanese grocery store will have the widest selection of nori. You may be able to find nori in the "Asian foods" section of a large American grocery store, but you can also find nori online if needed.
- Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8"x7"). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.
California Sunrise Roll
This California Sunrise Roll is a specialty sushi roll. It's a California roll (imitation crab stick, cucumber, and avocado) topped with salmon, brushed with lemon infused olive oil, and finished with tobiko.
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- 1 ½ imitation crab stick
- 3 avocado slices
- 2 cucumber strips click for guide
Outside Roll
- 1.5 - 3 oz thinly sliced salmon raw, sushi quality
- 1 teaspoon lemon olive oil optional
- 2 tablespoon tobiko (flying fish roe) optional
Instructions
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. (click for guide)
- Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
- Arrange the fillings (imitation crab stick, avocado, and cucumber) in even lines, 1 inch from the edge along the longer side of the nori sheet. 1 + ½ of a crab stick should cover the whole length. Optionally, use your hands to shred the crab stick if desired (some brands shred more easily than others). (click for guide)
- Carefully and tightly roll up the roll. (click for guide)
- Drape the salmon slices over the top of the roll, adjust the angle so the salmon spans the entire length of the roll. (click for guide)
- Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
- Place the roll on a cutting board and grab your sharpest knife. Optionally, cover the roll with plastic cling wrap. Run the knife underwater for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentle sawing motion with the knife, running the knife under the tap between every 2–3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish. Brush the salmon with the lemon olive oil then top with the tobiko. (click for guide)
Notes
If this is your first time making sushi be sure to check out the Sushi Beginner's Guide before getting started!
Nutrition
Serving: 1 rollCalories: 420kcal
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