One of the most iconic sushi rolls in America - the California Roll! California Rolls are traditionally made with imitation crab stick, avocado, and cucumber. This version uses a crab salad filling, which is more rich and indulgent than using crab stick on its own. Click the links below to check out recipes for a classic California roll and a Spicy California Roll!
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!
FAQ
Is crab salad cooked?
Yes, crab salad for sushi is made with cooked crab meat, or imitation crab sticks (which are also cooked).
How do I make crab salad for sushi?
Crab salad is made by combining Japanese mayo, imitation crab sticks (or crab meat), and other flavoring. You can see my Crab Salad for Sushi recipe for more details!
Does crab salad have dairy?
It depends, some crab salad is made with cream cheese so it does contain dairy. This recipe uses only mayo, not cream cheese, so it's dairy-free.
Why is it called a California Roll?
The California Roll was invited by a Japanese-Canadian sushi chef. Apparently, he abbreviated "Crab Avocado Roll" to "CA" Roll, which happens to be the abbreviation for the state of California. The name "California Roll" stuck, and it ended up becoming one of the most popular roll in the United States.
What's in a California Roll?
A California roll contains crab (or imitation crab), avocado, and cucumber. Sometimes the crab or crab stick is used without additional flavoring, and sometimes crab salad is used to give the roll more flavor.
How many calories are in a California Roll?
This recipe for a Crab Salad California roll has about 425 calories per roll. Calorie counts for California rolls from restaurants will vary from place to place. If you're looking for a lower calorie option, skip the crab salad and make a classic California roll instead!
Ingredients & Substitutions - Crab Salad California Roll
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!
Crab Salad
- You can find my recipe for crab salad here! It contains imitation crab stick, Japanese mayo, lemon juice, toasted sesame oil, and soy sauce.
- Click the link above to learn more about imitation crab stick, but it's important to note that it's more than just "fake crab". Also note, imitation crab is a cooked product, so this does not contain raw seafood.
Cucumber Strips
- Check out my guide to slicing cucumber for sushi (link) 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.
- You can consider substituting the cucumber strips with avocado, or omitting them completely if desired.
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.
Black Sesame Seeds
- You can find black sesame seeds at an Asian grocery store, some well-stocked American grocery stores, or online (link)
- Black sesame seeds have a very long shelf life in the pantry, so if you stock up with a large jar it will last a very long time!
- You can substitute white roasted sesame seeds or optionally omit the sesame seed topping.
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.
Crab Salad California Roll
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- ½ batch crab salad
- 2 cucumber strips
- 3 avocado slices (~⅙ of an avocado)
Outside Roll
- 1 teaspoon black sesame seeds optional
Instructions
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. Optionally, top the rice with some black sesame seeds. (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 (crab salad, cucumber, and avocado) in even lines, 1 inch from the edge along the longer side of the nori sheet. (click for guide)
- Carefully and tightly roll up 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. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentile sawing motion with the knife, running the knife under the water between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish. (click for guide)
Notes
Nutrition
If you like this roll, you might also like...
If you like this recipe, you may also like my Spicy California Roll, Godzilla Roll, or Scallop Nigiri.
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