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California Rolls

This California sushi roll recipe is great for the days when you are craving sushi but want to save some money and try making them yourself! As this is not a traditional sushi recipe, you are able to use sushi rice, regular white rice, or whatever you have on hand. Additionally, there is no need to purchase a sushi rolling mat if you do not already own one, as it is simple to roll the sushi with the seaweed on the outside of the roll. It is a fun activity to do with friends and family, or just by yourself for times when you are feeling creative. You can double this recipe and have sushi stored in the fridge for whenever you need to satisfy that craving. It will stay fresh in the fridge for up to a week. Feel free to customize the filling ingredients to your liking, such as adding tempura shrimp, sweet potato, carrots, salmon, tofu, or whatever else! The combination possibilities are endless! Rice is a carbohydrate and carbohydrates make up most of our dietary intake and provide us with energy, give our food flavor and sweetness, and are important in all the biochemical reactions that occur in our body. Seaweed is a great source of iodide, which is needed by the body for proper thyroid function. Our thyroid is critical for many functions in our body, including metabolism. Seaweed also contains carrageenans, which act as prebiotics. Prebiotics are the food for the healthy bacteria in our gut and are needed to keep our gut healthy. Avocados are a healthy source of mono-unsaturated fats, fiber, B-vitamins as well as vitamins C, E, and K, and contain minerals like magnesium and potassium. Eating avocados may contribute to lowering your risk of cardiovascular disease and type 2 diabetes.

  • Yield: 4 servings 1x


  • 1 cup of rice, sushi or white rice
  • 4 sheets nori seaweed
  • ½ cup crab, sliced 
  • ½ cucumber, sliced into long strips
  • ½ avocado, sliced
  • 1 tbsp rice vinegar
  • ¼ tsp sesame oil, optional
  • 3 tbsp mayonnaise
  • 23 tbsp sriracha, or to taste
  • Pinch salt and black pepper


  1. Cook your rice according to package directions. Once done, add the rice vinegar and sesame oil and combine well. Set aside to cool.
  2. In a small bowl, combine mayonnaise, sriracha, and salt and black pepper to make your spicy mayo and adjust the amounts of sriracha, salt and pepper to your liking.
  3. Once the rice has cooled, divide it into four (as this recipe yields 4 rolls). 
  4. Lay a quarter of the rice onto one sheet of nori seaweed and spread with a rice spoon until the rice is in a uniform layer on the entire seaweed sheet. 
  5. Spread a tablespoon of the spicy mayo along the width of the seaweed, followed by a quarter of the crab, and a few slices of cucumber and avocado.
  6. Start rolling up the sushi by tucking in the filling and ensuring that you are rolling tightly. When you get near the end, dab a bit of water along the edge of the seaweed to help it stick to the roll. 
  7. Use a sharp knife to cut 1-2 inches off of each side, then cut the roll into 6-8 pieces. 
  8. Continue with the remaining ingredients until all the rice has been used up. Enjoy with some soy sauce, ginger, and/or wasabi!


Link to reference recipe :

Recipe reviewed by Annie Tsang, RD


  • Serving Size: 1
  • Calories: 220
  • Sugar: 3g
  • Sodium: 500mg
  • Fat: 3.5g
  • Saturated Fat: 0.6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 5mg

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