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California Maki

A classic California Maki recipe featuring sushi rice, nori, and a mix of avocado, crab, and cucumber.

  • Total Time: 1 hour 30 minutes
  • Yield: 5 servings 1x


Units Scale

1 cup of brown rice
2 tablespoons of seasoned rice vinegar
1 tablespoon of sugar
5 sheets of nori
Half a cucumber, seeded and sliced into thin strips
1 egg, made into an omelette, cooled and cut into thin strips
1 avocado, pitted and thinly sliced
Fresh lemon juice
5 sticks of imitation crab leg


Cook 1 cup of brown rice according to package instructions.
While the rice is still hot, stir in 2 tablespoons of seasoned rice vinegar and 1 tablespoon of sugar until fully combined. Let the rice cool to room temperature.
Seed and slice half a cucumber into thin strips.
Make 1 egg omelette, allow to cool, and then cut into thin strips.
Pit and thinly slice 1 avocado, and toss the slices in fresh lemon juice to prevent browning.
Prepare 5 sticks of imitation crab leg by ensuring they are ready to be placed in the roll.
Place a bamboo rolling mat on a flat surface and lay a sheet of nori on top.
Take one-fifth of the cooled sushi rice mixture and spread it evenly over the nori, leaving a small border at the top.
Place 1 stick of imitation crab, or spread it in thin strips, at the end of the nori closest to you.
On top of the imitation crab, add strips of omelette, cucumber, and two slices of avocado.
Carefully lift the edge of the bamboo mat and begin rolling the nori over the fillings, using the mat to create a tight roll.
Roll the sushi forward, applying slight pressure to keep the roll tight. Stop just before the border to wet it with a bit of water to seal the roll.
Complete the roll and gently press the bamboo mat around the roll to firm it up.
Place the California Maki seam side down on a platter and proceed with the remaining nori sheets and filling ingredients.
Once all your rolls are made, use a sharp knife moistened with water to cut each roll into bite-size pieces.
Serve with soy sauce, pickled ginger, and wasabi.


Make sure the rice is spread thinly for the best roll consistency.
Use a sharp knife to cut the rolls to have clean slices.

  • Author: 9
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Rolling
  • Cuisine: Japanese
  • Diet: Halal


  • Serving Size: 1 roll
  • Calories: 250 kcal
  • Sugar: 3g
  • Sodium: 500mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 20mg

Keywords: California Maki, Sushi, Japanese Cuisine, Rice Vinegar, Avocado, ,