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California style hand roll Recipe

California style hand roll Recipe

An American invention, this sushi roll combines the sunny flavours of avocado and crab.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(16 votes) 3.9/5
Pour people
  • Part one of the recipe
  • Japanese sushi rice : 500 g
  • Water : 550 ml
  • Rice wine vinegar : 100 ml
  • Caster sugar : 75 g
  • Maldon salt : 15 pinch(es)
  • Nori leave(s) : 6 whole
  • For the filling
  • Avocado(s) : 2 whole
  • Crab meat : 100 g
  • Toasted sesame seeds : 10 g
  • Wasabi : 10 g
  • ETAPE 1

    To make the seasoning, place the vinegar, sugar and salt in a saucepan, bring to a boil, reduce to a simmer and stir until the ingredients are dissolved.

    Place the rice in a colander and wash thoroughly under cold running water. Leave the rice to soak in a saucepan with the 550ml of water for 30 minutes.

    Bring the rice to the boil and then reduce to a low simmer. Cover with a lid and cook without stirring for 10 minutes. Remove from the heat and set aside, covered, for another 10 minutes.

    Place the rice in a large bowl. Pour the vinegar seasoning over the rice and mix the seasoning through the rice. Continue turning the rice for a couple of minutes. Cover with a damp cloth and leave to cool to room temperature before serving.


    Cut the nori sheet into 4 portions. Place a sheet in your hand and place a small ball of vinegared rice in the centre of the nori. Add a slice of avocado and some of the crab. Sprinkle with toasted sesame seeds and add a dash of wasabi. Roll into a cone shape. Repeat to create the remaining portions.

Chef's tip

«This recipe can be varied to include shrimps or scallops rather than crab.»

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