By Akshara
June 3, 2026
If you are new to making sushi at home, the California roll is the absolute best place to start. This iconic inside-out roll (uramaki) features seasoned sushi rice on the outside, wrapped tightly around a core of crisp cucumber, creamy avocado, and savoury crab sticks or seasoned tofu. It skips the need for raw fish entirely, focusing instead on clean techniques, sharp knife cuts, and a beautiful balance of textures that feels wonderfully fresh and light.
1 cup sushi rice, cooked and seasoned with 1.5 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt  2 sheets of nori (seaweed)  4 crab sticks (surimi) or strips of seasoned firm tofu  1/2 a cucumber, julienned, and 1/2 an avocado, thinly sliced  1 tbsp toasted sesame seeds  Soy sauce, wasabi, and pickled ginger for serving
Wrap a bamboo sushi mat in cling film to prevent sticking, lay down a sheet of nori with the rough side facing up, and spread the seasoned sushi rice evenly across the surface.
Sprinkle the rice with toasted sesame seeds, then carefully flip the nori sheet over so the rice layer is now facing down directly onto the mat.
Line up the strips of crab or tofu, cucumber, and avocado horizontally across the centre of the nori sheet.
Grip the edge of the mat closest to you, roll it forward tightly over the fillings to form a firm cylinder, then use a wet, sharp knife to slice the log into individual bite-sized pieces.