While there are a zillion recipes for Homemade California Rolls online, this one is a bit different. Not only is it beginner-friendly, but it is also a Weight Watchers-friendly sushi option at just 1 WW point per roll! This is also the only sushi guide that explains how to fix 'skimpflation' ingredients and calculates your cost savings! If you've always wanted to try DIY sushi but were intimidated by the technique or the idea of raw fish, this is the perfect recipe for you.
Homemade sushi is much easier than you think and a lot of fun to make AND eat! Whether you are a total beginner or just looking for a fresh, healthy snack, these rolls deliver that restaurant taste without the restaurant price tag. And they're the perfect sushi recipe for people who don't like raw fish!
Why you'll LOVE this recipe:
- Weight Watchers Friendly: Only 1 WW Point per roll.
- No Raw Fish: Uses imitation crab, making it safe and approachable.
- Budget-Friendly: Makes a massive batch for a fraction of the cost of takeout.
- Kid-Friendly: A fun way to get the whole family involved in the kitchen!
🥢 🍣Are California Rolls Sushi?
If you're wondering whether California Rolls are actually considered sushi, well, it's complicated. Although the official dictionary definition of sushi defines it as "cold rice dressed with vinegar, formed into any of various shapes and garnished with bits of raw seafood or vegetables," it really depends on how hardcore you are when it comes to sushi. California rolls are an American type of sushi, so technically, they are part of the sushi family.
But if you see sushi as strictly traditional Japanese, then that changes things. You can read more about California rolls HERE! I'm going to go with these guys being part of the sushi family because I'm Canadian and part of the North American family.... I consider them sushi for people who don't like raw fish!
🥘 Ingredient Notes
You should be able to find these ingredients in your regular grocery store, but if you can't, you can buy them at an Asian Supermarket. I usually buy my imitation crab, sushi rice, and rice vinegar at an Asian market (such as T&T) to save some money- it's usually cheaper there!
Homemade California Roll ingredients list:
- Crab Meat: Imitation Crab (Kani): is the classic choice for California rolls found in most sushi restaurants. Make sure you get legs.
- Short-Grain Rice: It is essential to use sushi rice (short-grain). This variety has a high starch content, which makes it sticky enough to hold the roll together. Long-grain or jasmine rice will not work, as the grains will fall apart.
- Nori Seaweed Sheets: These are dried seaweed sheets. When rolling, make sure your hands are completely dry so the nori doesn't get soggy. Pro tip: Always place the "shiny" side of the nori facing down on the mat so the matte side grips the rice.
- Rice Vinegar, Sugar, and Sea Salt: This trio creates the "Sushi-zu" (vinegar seasoning). It gives the rice its signature tangy, bright flavor and that beautiful glossy sheen. If you are in a rush, you can buy "Seasoned Rice Vinegar," which already has sugar and salt added.
- Sriracha Mayonnaise: This adds a creamy heat to the roll. You can buy premade "Kewpie Spicy Mayo" or make your own by whisking together Japanese mayo (Kewpie) and Sriracha to your preferred spice level.
- Black Sesame Seeds: These add a lovely color contrast and a slight nutty crunch to the outside of the rice. To bring out more flavor, you can lightly toast them in a dry pan for 1-2 minutes before using.
- Cucumber: I use long English cucumbers.
*Please see recipe card for full list of ingredients and quantities
We LOVE sushi/California rolls and buy them regularly at the grocery store. But they are quite expensive and not nearly as fresh-tasting as making them yourself. These DIY sushi/Spicy California rolls were AMAZING, and we had so much fun making them. To make them spicy, you simply add a sriracha mayonnaise to them. You can either buy it or mix mayonnaise and sriracha sauce.
Is it Cheaper to make your own California Rolls?
YES! One package of imitation crab and a bag of rice can make 8-10 rolls for the price of one roll at a restaurant. And they are even a lot less expensive than buying them at the grocery store!
- Homemade Cost: ~$0.41 to
0.50 per piece (roughly∗∗2.50 to $3.00 per 6-piece roll). - Grocery Store "Grab & Go": ~$8.00 - $11.00 per 8-piece roll.
- Sushi Restaurant: ~$11.00 - $15.00 per 6-piece roll (plus tax and tip).
Cost Breakdown (North America):
- Short Grain Rice (2 cups dry portion): $1.75 - $2.25 (Based on a 10-12 lb bag of premium Sushi rice).
- Imitation Crab (8 oz / half-pack): $4.00 - $5.00
- Avocados (2): $3.50 - $4.50 (Averaging $1.75- $2.25 per avocado if not bought in a bulk bag).
- English Cucumber (1): $2.00 - $2.50 (Standard non-sale price).
- Nori Seaweed (4 sheets portion): $2.00 - $2.50 (Based on a $5.00- $6.00 pack of 10 sheets).
- Pantry Staples (Vinegar, sugar, seeds, sriracha mayo): $1.50 (Sriracha mayo and sesame seeds are the main costs here).
- Total Estimated Cost for 36 pieces: $14.75 - $18.25
*When you're at the checkout, it might feel like you're spending a lot because you have to buy the whole bag of rice and the whole pack of seaweed. But remember: those ingredients will last for 3 or 4 more 'Sushi Nights,' bringing your long-term cost per roll down even further!
*Costs in US dollars
🔪 Step-by-Step: How to make Sushi at Home with Imitation Crab
California rolls are not hard to make, but they require a specific technique. With that in mind, I have shown you step-by-step how to make them. You also need a sushi mat in order to roll them properly (although you can roll them with parchment paper- it's just not as convenient). Personally, I prefer the silicone mat to the bamboo mat. It just takes a little practice, but the result is worth it!
PREP: Rinse your rice! This is important. (see NOTES at the bottom of the recipe card).
MAKE THE SUSHI RICE (STEP 1): Place the rice and 2 cups of water into a medium saucepan and place over high heat (IMAGE 1). Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes (IMAGE 2). Combine the rice vinegar, sugar, and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds (IMAGE 3). Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using (IMAGE 4).
CUT THE AVOCADOS (STEP 2): Cut the avocados in half and remove the pit (IMAGE 5). Then cut them in half again and remove the skin (IMAGE 6). Place the flat side down on the cutting board and slice lengthwise into 8 to 12 thin wedges (depending on the size of the avocado). Each slice should be about ¼ inch thick (IMAGE 7).
CUT THE CUCUMBERS AND CRAB MEAT (STEP 3): Measure the length of the cucumber you'll need by the length of the Nori seaweed sheet cut in half (IMAGE 8). Then cut the cucumber lengthwise into half, then again into halves until you get 16 strips (IMAGE 9). Cut the imitation crab legs in half (IMAGE 10).
PREPARE THE SUSHI TO ROLL (STEP 4): Place a half sheet of Nori seaweed on the sushi rolling mat (IMAGE 11). Add ⅔ cups of rice, spreading evenly, pressing down onto the seaweed so that it sticks (IMAGE 12). Sprinkle on some black sesame seeds (about a tsp) (IMAGE 13). Then flip it over. * Don't worry, it will flip over very easily, and the rice will stick! (IMAGE 14).
PREPARE THE SUSHI TO ROLL (STEP 4- CONT'D): Add about 4-5 slices of avocado to the middle of the Nori sheet (IMAGE 15). Then add 2-3 slices of cucumber (IMAGE 16). Then add 2 pieces of imitation crab (IMAGE 17). Do this in a neat line across the bottom ⅓ to the middle of the nori.
ROLL THE SUSHI (STEP 5): It's difficult to capture the rolling of these California rolls in photos, so *WATCH THIS VIDEO TO LEARN HOW TO ROLL A CALIFORNIA ROLL: How to roll a California Roll. He captures the process perfectly! Roll the California roll from the bottom end (closest to you). Then roll tightly all the way up (IMAGE 18). Slice (IMAGE 19) and serve with sriracha mayo, if desired. *You can wrap the rolls in plastic wrap and refrigerate until ready to serve.
Here is the mental image of the technique:
- The Flip: Flip the nori over so the rice is face down on the mat.
- The Filling: Place your crab, cucumber, and avocado in a neat line across the bottom ⅓ to the middle of the nori.
- The First Fold: Place your thumbs under the mat and your fingers on top of the fillings. Lift the mat and fold it over the fillings.
- The "Tuck": Aim for the edge of the mat/nori to land just past the fillings. Use the mat to "hug" the ingredients into a tight cylinder.
- The Completion: Roll the rest of the way. Keep the mat over the finished roll and give it one firm squeeze across the whole length to set the shape.
Pro Tip: If the rice is sticking to your hands, keep them damp with a mixture of water and a splash of rice vinegar!
🎥 Video
How to roll a California Roll: Although a bamboo mat is used in this video, I prefer to use a silicone mat (see EQUIPMENT). The process/technique is the same, but you don't have to cover the mat in plastic wrap if you use silicone, and you can throw it right in the dishwasher!
Expert Recipe Tips
- Perfect the Sushi Rice Texture: Ensure the rice has cooled to body temperature before rolling so it doesn't make the nori soggy.
- Deseed the Cucumber for Extra Crunch: Remove the watery center of the cucumber with a spoon before slicing it into matchsticks to prevent excess moisture from making your roll soft or rubbery. If you're using long English cucumbers, you really don't have to do this, as the seeds are so unnoticeable, they are often called 'seedless'.
- Pre-Season Your Crab Filling: Instead of using plain crab, another option is to shred the meat and toss it with a small amount of sriracha mayo and a squeeze of lime before assembly to ensure every bite is flavorful and creamy.
- Toast the Black Sesame Seeds: Lightly toast your sesame seeds in a dry pan for about a minute before using them to release their natural oils and add a deeper, nutty aroma to the outside of your roll.
- Maintain a Clean, Sharp Knife: Use your sharpest knife and wipe the blade with a damp cloth between every single cut to prevent the starchy rice from sticking to the metal and tearing the nori.
- Use Plastic Wrap for Precision Slicing: Wrap your finished roll tightly in plastic wrap before cutting to help it maintain its shape, and consider leaving the plastic on while you slice to keep the sesame seeds and fillings perfectly in place.
- Select the Ideal Avocado Ripeness: Use an avocado that is firm but gives slightly to pressure-similar to the feel of the tip of your nose-to ensure it holds its shape during rolling while still providing a buttery texture.
👪 Serving Size
This recipe makes 36 rolls. If you want to cut the recipe in half, double, or triple it, simply click on the servings in the recipe card, select the number of servings you'd like, and the ingredient amounts will adjust accordingly.
🔢WW Points
This recipe is 1 ww point per California roll.
🍽Equipment
You'll need a sushi rolling mat (affiliate link) to make this recipe. You can use a traditional sushi rolling mat (covered with food-safe plastic wrap/Saran Wrap) for this recipe, but I prefer the modern dishwasher-safe rolling mats that are now available. They are easier to clean, and in my world, that means everything! I used the Lekue Makisu Silicone Sushi Mat, clear, (affiliate link,) and thought it was great!
🌡️Storage
To keep your California rolls fresh, wrap them tightly in plastic wrap and store them in the refrigerator for up to 24 hours. If you are making them in advance, store the rolls as whole "logs" and slice them just before serving to prevent the rice and avocado from drying out. For the best flavor, let refrigerated rolls sit at room temperature for about 15 minutes before eating to soften the rice.
California roll calories
The calories in California Rolls are relatively low (only 61 calories), and they are only 1 ww point each!
Are California rolls healthy?
They are pretty healthy as far as appetizer recipes go, considering they are comprised of veggies, rice, seaweed, and seafood (albeit imitation). But you can check out the nutritional analysis in the notes below the recipe for more info!
The great thing about California Rolls is not just that they're healthy, but they are "an experience". There are people who actually pay money to take sushi-making classes, so why not try it yourself for FREE first? Either way, the result is delicious!
❔Recipe FAQ's
California rolls fall apart due to a combination of factors, including insufficient pressure during rolling, too much filling, nori that's too dry, or rice that's not sticky. Ensuring the rice is properly cooked, using the correct amount of filling, and rolling with appropriate pressure are key to preventing the rolls from falling apart (see NOTES about "skimpflation" in the recipe card and for more tips!)
If you are prepping your ingredients ahead of time, squeeze a little bit of lemon or lime juice over the avocado slices. The acidity will slow down the browning process until you are ready to roll.
It depends on your ingredients! Imitation crab often contains wheat as a binder, and some Rice Vinegars may contain gluten. If you are cooking for someone with a gluten allergy, use real lump crab meat and certified gluten-free rice vinegar/mayonnaise.
Unfortunately, no. Regular long-grain white rice (like Jasmine or Basmati) is not starchy enough to stick together. You must use short-grain Japanese rice (often labeled as "Sushi Rice") to ensure the roll holds its shape and doesn't fall apart when sliced.
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You don't need to be a professional chef to master the "inside-out" rolling technique. All it takes is a little practice, a bamboo (or silicone!) mat, and some quality imitation crab. Whether you're looking for a healthy appetizer, a fun New Year's Eve activity, or a budget-friendly lunch or snack, these rolls are an "experience" that everyone will love.
Get ready to skip the expensive takeout and learn how to make fresh, delicious sushi right in your own kitchen!
So if you're looking for homemade sushi recipes that are also Weight Watchers friendly, give this one a try!
More Appetizers/Finger Foods!
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📋 Homemade California Rolls (Sushi) Recipe
Equipment
- sushi mat
Ingredients
- 1 cucumber, sliced into thin sticks
- 2 avocados, thinly sliced
- ½ -16 oz pkg imitation crab meat (leg style)sliced in half, lengthwise
- 4 sheets Nori seaweed sheets, cut in half, lengthwise about ½ of a 21 g bag
- 4 teaspoon black sesame seeds *approximately
Sushi rice
- 2 cups short grain rice
- 2 cups water
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- ½ teaspoon sea salt
Garnish:
- Sriracha Mayonnaise * I buy this but you can make it
Instructions
Sushi Rice:
- PREP: Rinse your rice! This is important. (see NOTES at the bottom of the recipe card).
- Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.2 cups short grain rice, 2 cups water
- Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using.2 tablespoons rice vinegar, ½ teaspoon sea salt, 2 tablespoons sugar
California Rolls:
- Cut Nori seaweed sheets in half, and place on a sushi rolling mat. Add ⅔ cups rice spreading evenly, pressing down onto seaweed so that it sticks.4 sheets Nori seaweed sheets, cut in half, lengthwise
- Sprinkle on some black sesame seeds (about a tsp), then flip it over. * Don't worry it will flip over very easily and the rice will stick!4 teaspoon black sesame seeds
- Add 2 pieces of crab leg, 2-3 slices of cucumber and about 4 pieces of avocado.1 cucumber, sliced into thin sticks, ½ -16 oz pkg imitation crab meat (leg style)sliced in half, lengthwise, 2 avocados, thinly sliced
- Start to roll with the end closest to you, as shown in VIDEO HERE: How to roll a California Roll.
- Once tightly rolled, cut evenly into pieces and serve!
Garnish:
- Add Sriracha mayo as desired.Sriracha Mayonnaise
Notes
- Perfect the Sushi Rice Texture: Ensure the rice has cooled to body temperature before rolling so it doesn't make the nori soggy.
- Deseed the Cucumber for Extra Crunch: Remove the watery center of the cucumber with a spoon before slicing it into matchsticks to prevent excess moisture from making your roll soft or rubbery. If you're using long English cucumbers, you really don't have to do this, as the seeds are so unnoticeable, they are often called 'seedless'.
- Pre-Season Your Crab Filling: Instead of using plain crab, shred the meat and toss it with a small amount of sriracha mayo and a squeeze of lime before assembly to ensure every bite is flavorful and creamy.
- Toast the Black Sesame Seeds: Lightly toast your sesame seeds in a dry pan for about a minute before using them to release their natural oils and add a deeper, nutty aroma to the outside of your roll.
- Maintain a Clean, Sharp Knife: Use your sharpest knife and wipe the blade with a damp cloth between every single cut to prevent the starchy rice from sticking to the metal and tearing the nori.
- Use Plastic Wrap for Precision Slicing: Wrap your finished roll tightly in plastic wrap before cutting to help it maintain its shape, and consider leaving the plastic on while you slice to keep the sesame seeds and fillings perfectly in place.
- Select the Ideal Avocado Ripeness: Use an avocado that is firm but gives slightly to pressure-similar to the feel of the tip of your nose-to ensure it holds its shape during rolling while still providing a buttery texture.
Ingredient Changes and "Skimpflation" in Sushi Making
If you find that your sushi rolls aren't holding together as well as they did years ago, it is likely due to "skimpflation"—a trend where manufacturers alter ingredient formulas to save costs. Since 2019, several staple sushi ingredients have changed in quality, affecting the structural integrity of homemade rolls.- Rice Grain Shifts: Many brands now label "Medium Grain" rice as "Sushi Rice" or use grain blends to keep prices stable. Medium grain contains less starch than traditional Short Grain rice, resulting in a less "sticky" texture that can cause rolls to fall apart. To fix this, ensure you are buying "Grade A Short Grain" and rinse it until the water is perfectly clear so the remaining starch remains tacky rather than mushy.
- Increased Moisture in Imitation Crab: Modern imitation crab often contains more water and starch fillers than in the past. This extra moisture creates a "slip layer" inside the roll, causing the fillings to slide out when sliced. To prevent this, pat your imitation crab dry with a paper towel before placing it on the nori to give the rice a better grip.
- Thinner Nori Sheets: Seaweed sheets have become thinner and more brittle over the last few years. These thinner sheets absorb moisture from the rice too quickly, becoming leathery and losing the firm "skeleton" needed to maintain a tight cylinder. You can compensate for this by working quickly and using the "Double Squeeze" technique: wrap the finished roll in plastic and give it one final, firm squeeze with the mat to set the shape.
- Lower Sugar in Seasoned Vinegars: Store-bought "Seasoned Rice Vinegar" has seen formula shifts that often include less sugar than previous years. Because sugar acts as the "glue" that binds the rice grains, a lower sugar content leads to loose rice. Making your own seasoning (Sushi-zu) allows you to control the tackiness; if your rice feels loose, add an extra teaspoon of sugar to your vinegar mixture.
Terri Gilson says
I love making these California Rolls with my daughter – it's such a fun DIY project and they taste way better than store-bought. The freshness is unbeatable, and our special spicy mayo twist really takes them up a notch!