Japanese Cuisine California Sushi Roll

A few of the comments I read in my previous post stated that more cultural food recipes are wanted.  Of course I absolutely want to try and do a little more of what everyone requested but today, I’m gonna start with this Japanese cuisine.  If you’ve never been to a sushi restaurant before, you MUST go to one.  According to my 12 year old, it was the coolest place ever.  He got to sit close to the chef that cooks in front of everyone and taste samples the whole evening.  He thought the egg was really neato.  The chef tossed an egg from one spatula to another, then broke the egg over the pan and cooked it.  For the record, they have much more than Japanese cuisine so don’t be skeered to try it;)

There is one place that’s quite popular that does this very thing.  It’s called Benihana and can be found all over.  In fact, they are not just in the United States.  They have restaurants in Thailand, Russia, England and more! You really should visit one near you;)

Okay, now let’s move on to the recipe.  This recipe is a sushi roll.  I have never rolled any myself but would love to hear your experiences if you have.


  • 4 sheets dried seaweed (nori)
  • 4 cups sushi rice
  • 1 avocado
  • 1/2 lb imitation crab
  • 1 tbsp mayonnaise
  • 1/2 tsp salt
  • 2 tsps sesame seeds


  1. Peel an avocado and cut it into strips.
  2. Put imitation crab in a bowl and mix with salt and mayonnaise.
  3. Place cellophane on the maki-su (bamboo mat).
  4. Put a sheet of dried seaweed on top of the mat.
  5. Spread sushi rice on top of the seaweed and press firmly. Do not pack the rice. It should be less than 1/4 inch thick.
  6. Sprinkle sesame seeds over the sushi rice.
  7. Turn the sushi layer over so that the seaweed is on top.
  8. Place avocado and crab lengthwise on the seaweed.
  9. Slowly fold the mat over, tucking the end of the nori to start a roll. Lift the mat as you go. Lessen the pressure slightly to straighten out the roll, if needed. Then continue rolling with medium pressure.
  10. Remove the mat.
  11. Place the sushi roll on a cutting board.
  12. Slightly wet the blade of your knife and cut in the middle of the sushi roll. Bring the two halves side by side and cut the two sections into fourths.

This will make 8 pieces.

Join The Discussion




  1. 1

    My daughter and I make Cali rolls all the time. We add a dash of Tapatio to ours to jazz them up a bit.

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  2. 2

    Angie says

    Hubby and I have celebrated our anniversary every year (except for one when we celebrated in Jamaica) on New Year’s Eve at Benihana. Love everything about the restaurant and their sushi is great.

    Everyone needs to experience Benihana.

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  3. 3

    jody says

    We love Japanese cusine! Sushi is great to take on picnics too. Don’t be afraid to experiment with your fillings either :o)

  4. 4

    Jenny says

    We love california maki! Over here in Manila, it is usually made with mango instead of avocado. I’ll ask the chef next time if he can make an avocado california maki. :)

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  5. 5

    tina says

    California Sushi Roll

    I like this type of food, it’s light

    and healthy.

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  6. 6

    Andrea Ulrich says

    Japanese Cuisine California Sushi Roll – looks fantastic, great picture!

  7. 7

    Deborah Cobb says

    Beautiful picture! Sushi is my favorite of all Japanese dishes, can’t wait to try this recipe!

  8. 8

    Sheila K. says

    I have so many heart-warming memories of eating sushi, especially California Rolls, with my sweetheart, David. This looks like a tasty, easy recipe, and the picture is mouth-watering. Looks like a piece of art.

  9. 9

    Tanita says

    I love sushi, it was a great idea, for the home chef

  10. 10

    Elimy says

    Thank you for all the helpful tips you posted along with this delicious recipe. We had a great dinner last night.