Let’s be real: California rolls are the gateway drug of sushi. They’re where a lot of people take their first bite into the world of raw fish… except, of course, there’s no raw fish involved. Just creamy avocado, sweet crab (or “krab,” depending on your level of fancy), crisp cucumber, and seasoned rice all bundled up in a tidy little roll. They’re approachable, tasty, and downright nostalgic.

At our restaurants, we sell so many of these—it’s honestly wild. They’re one of those rare dishes that everyone agrees on. Kids love them, sushi skeptics feel safe ordering them, and regulars never seem to get tired of them. And while they may seem like something you can only get from a sushi bar, they’re actually easier to recreate at home than you might think. You don’t need any special skills, just a bamboo mat, some plastic wrap, and a little bit of patience. Plus, once you nail this basic roll, you’ll feel ready to level up and try all kinds of homemade sushi.

So if you’ve ever wanted to bring a little sushi night magic to your own kitchen, California rolls are the perfect place to start. Let’s get into it.

The History of the California Roll

California Rolls may not be “traditional” Japanese sushi, but they’ve definitely earned their place in sushi history. Most people trace their origins back to the 1960s or ’70s, when sushi chefs in California started swapping out raw fish for creamy avocado and imitation crab to better suit American tastes.

They even flipped the seaweed to the inside of the roll—something that was considered pretty wild at the time—to make it look less intimidating as the west hadn’t yet caught on to the deliciousness that is dried seaweed.  The result? An easygoing, crowd-pleasing roll that helped pave the way for sushi’s popularity in the U.S.  So if California Rolls were your first sushi love, you’re not alone.

Let’s Talk Sushi Rice
Sushi rice is the foundation of any good roll—it’s not just plain white rice. Japanese short-grain rice has a higher starch content, which gives it that signature stickiness and just the right amount of chew. After cooking, it’s seasoned with a mixture of rice vinegar, sugar, and a touch of kombu to add subtle umami.

It might seem like a small detail, but perfectly seasoned sushi rice is what ties all the flavors together and gives your rolls that authentic sushi shop flavor. Don’t skip it—it’s worth the extra step.

I start making my California rolls by first making the sushi vinegar. I add all the ingredients to a saucepan and let it sit on low heat for about 10 minutes. This gives the kombu time to rehydrate and add its umami essence to the vinegar. The longer you let it steep, the better the flavor.

After the steeping time, I remove the pan from the heat and discard the seaweed. Once your vinegar is steeped and the kombu removed, rinse your raw rice until the water runs clear. Then soak it for 15–30 minutes before cooking—this helps it cook more evenly. Then use either a rice cooker or good old fashioned stove top method to cook your rice. Always let your rice sit for 5 minutes after it’s cooked to let it finish absorbing any residual moisture. Then, gently mix in the sushi vinegar with a chopping motion. Let it rest for 5 minutes, give it one more gentle stir, and allow it to fully cool to room temp before rolling.

While the rice is cooling, I prep the filling ingredients. I remove the seed from the avocado and then slice it into wedges before removing the skin.

Then I unwrap the krab sticks so they are ready to go too.

I also mix the wasabi powder with the water to make the all important wasabi garnish. Can’t have sushi without wasabi, am I right?

If you want to get fancy with it, start by rolling it into a little ball, and then score it with the back of a knife for a decorative finish. This is just an extra credit step…

Next I prep the cucumber. I listed it as an optional ingredient, but in my own rolls, I always include it for its lovely crunch. I use a Persian one, as they are less watery and I remove the seeds so they don’t make our California Rolls soggy.

Shaping California Rolls

Now that the ingredients are prepped it’s time to fill and roll these babies! Start by taking your sushi bamboo mat and wrapping it a couple of times in plastic wrap. Make sure to squeeze out any air as you wrap it. Then take the tip of your knife and gently poke several holes (between the slats of the bamboo) into the plastic wrap to remove any trapped air. This will keep things neat and tidy and easy to roll.

Place the seaweed, rough side up, onto your counter. Scoop 1 cup of rice onto the sheet of seaweed. Lightly wet your hands and gently spread the rice across the sheet of seaweed making sure to go just up to the top but making sure you go slightly over the bottom edge (this is so when you make your roll, the bottom edge will stick easily because of the slight overhang of rice).

I also like to add toasted sesame seeds:

Then put the seaweed rice side down on your mat (Pro-tip: at the restaurants, the chefs put the mat on top of the rice and then grabbing the mat and rice, deftly flip it over so it’s ready to fill):

Place 2 pieces of avocado in the middle of the roll and split one piece of crab stick and place it on top of the avocado. If you want to add any optional ingredients, do so with a light hand. You do not want to put too much filling and not be able to close the roll.

Pull the edge of the bamboo mat up while also holding onto the edge of the roll. Fold the bamboo mat over the ingredients, so the rice encloses the ingredients. Push down to secure the roll and then pull the mat while rolling the sushi roll to completely close it.

Pull the edge of the mat to each end, pushing into the roll with your fingers to straighten the ends.

Repeat with the rest of your seaweed and fillings; you should yield 4 rolls.

To slice your rolls cleanly and easily, set out a damp towel and use it to dampen your knife. This will make it easier for the knife to cut through all the ingredients cleanly.

Sushi is not a real make ahead food. It is a fleeting pleasure to be enjoyed right when you make it. Otherwise the rice hardens and it’s just not the same experience. Set out your soy sauce and some pickled ginger and pile your California rolls on a platter and dig in!

I hope this California Roll tutorial inspires you to get in the kitchen and start making sushi rolls at home. It’s easy, fun, and a delicious way to spend an evening. Let me know what you think and please don’t forget to tag us in your pics @funkyasiankitchen, we love seeing your creations!

Got the sushi bug and are ready to try more? Check out these Inarizushi or my Sushi Party!

California Rolls

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• Author: Funky Asian Kitchen
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: serves 2-4 1x
• Category: small plates, sides
• Cuisine: japanese

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Ingredients

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Sushi Vinegar :

• 3 ½ Tablespoons seasoned rice vinegar
• 1 ½ Tablespoons sugar
• 1 ½ Tablespoons water
• A piece of kombu seaweed the size of your palm cut into a couple pieces

Rice:

• 1 ½ cups short grain Japanese rice (preferably tamaki gold or nishiki)
• 1 ½ cups plus 1 Tablespoon water 

Filling For Rolls:

• 4 krab sticks or 3 ounces crab meat
• 1 avocado
• 4 pieces half-sheet sized nori (dried seaweed sheets) 

Optional ingredients:

• Thinly sliced cucumber
• Kewpie Mayonnaise
• Sriracha
• Cream cheese

Garnish:

• 1 Tablespoon wasabi powder mixed with 2 teaspoons water
• 2 Tablespoons pickled sushi ginger

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Instructions

Make The Sushi Vinegar: Combine all of the sushi vinegar ingredients in a small sauce pan and let the pan sit on low heat for 10 minutes, letting the sugar melt completely. Let the vinegar cool to room temperature and remove the kombu seaweed before using. 

Make the rice: Wash the rice, gently swishing the grains with your hands. Rinse and repeat. Drain carefully into a colander and put the rice in a medium sauce pan. Add the water to the pan and let the rice sit for 15-30 minutes. (This helps the rice start absorbing the water and cook more evenly).

Bring the rice to a simmer over medium heat. Lower the heat to medium low and use a fork to gently go around the inside of the pot, unsticking any stuck grains. Cover with a tight fitting lid and cook the rice for 10 minutes. 

Lower the heat to the lowest setting and continue cooking the rice for 8 minutes. Once the rice is done, turn off the heat and let the rice sit for 5 minutes.

Take a spatula and go around the inside of the pan to help get the rice out. Flip the pan over onto a large bowl and scoop the rice out. Pour the sushi vinegar onto the rice and then start a gentle chopping motion with the spatula to mix the vinegar into the rice. Take care not to crush the grains of rice.

Let the rice cool for 5 minutes and then again gently mix the rice with a chopping motion.

Let the rice cool to room temperature before using. 

Prepare the ingredients: Mix the wasabi and set aside. Cut the avocado in half, remove the seed, and then cut the avocado into 8 small wedges, removing the skin. If there is plastic wrapping on the crab sticks, remove it. 

If you want to try any of the optional ingredients, get them ready too. Trim a small persian cucumber and then cut it into thin wedges. Cut off the seeds, which make the sushi rolls soggy. 

Place all of your ingredients on the counter when you are already to make your sushi rolls.

Make The California Rolls: Prepare your bamboo mat by wrapping it a couple of times in plastic wrap. Make sure to squeeze out any air as you wrap it. Then take the tip of your knife and gently poke several holes (between the slats of the bamboo) into the plastic wrap to remove any trapped air.

Place the seaweed, rough side up, onto your counter. Scoop 1 scant cup (between 3/4 to 1 cup) of rice onto the sheet of seaweed. Lightly wet your hands and gently spread the rice across the sheet of seaweed, making sure to go just up to the top but making sure you go slightly over the bottom edge (this is so when you make your roll, the bottom edge will stick easily because of the slight overhang of rice).

Place 2 pieces of avocado in the middle of the roll and split one piece of crabstick and place it on top of the avocado. If you want to add any optional ingredients, do so with a light hand. You do not want to put too much filling and not be able to close the roll.

Pull the edge of the bamboo mat up while also holding onto the edge of the roll. Fold the bamboo mat over the the ingredients, so the rice encloses the ingredients. Push down to secure the roll and then pull the mat while rolling the sushi roll to completely close it. 

Pull the edge of the mat to each end, pushing into the roll with your fingers to straighten the ends.

Repeat with three more pieces of seaweed. You will yield 4 california rolls.

Using a sharp knife and a damp towel. Cut the rolls by first wetting your knife on the towel and cutting through the middle of the roll. Repeat wiping your knife and cutting through the rolls twice more so you yield 8 evenly sized pieces. (If you like your rolls thinner, you can make 5 or 6 cuts across the rolls. Make sure your knife is very sharp, otherwise just stick to 4 cuts, or you will make a squished mess).

Arrange the rolls on a platter and garnish with wasabi and some pickled ginger. Serve with soy sauce.

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Notes

*Sushi is best the day it is made, preferably immediately after it is made. You can make your seasoned rice ahead of time and hold it (covered with plastic wrap) at room temperature for a couple of hours. I do not recommend storing sushi in the fridge as the rice tends to harden. Sushi is just not one of those things that stores well. 

Keywords: california roll, sushi, rice, avocado, crab, nori, seaweed

If you’re a fan of Korean cuisine like I am, you’re probably familiar with tteokbokki, the hugely popular street food featuring chewy rice cakes in a spicy, savory sauce. But have you ever tried rosé tteokbokki? This delightful twist combines the classic flavors of tteokbokki with a creamy sauce. At first glance the sauce looks similar to an Italian pink sauce which is probably how it came to be called rosé. But the sauce is actually made from prized Korean ingredients like gochujang and gochugaru. Half and half and mozzarella temper the heat and add addictively rich creaminess. And to take it up a notch, we’re adding ramen noodles and toppings like fishcakes and ham into the mix, making it a delicious mashup known as rabokki.  It’s a carbapalooza!

I first tasted Rosé Rabokki last year. My daughter Zoe is a Superfan of Korean foods and she had been talking about this Korean restaurant near her university where she discovered a new item. She brought home some leftovers in a box for me to try. As soon as I took a taste, I knew why Zoe was obsessed. It combines all of her favorite flavors in one bite. I also knew that I would get sticker shock looking at my credit card bill, so I decided to find a way she could make it at home. It took me a couple of attempts, but I think my version is definitely restaurant worthy, yet simple enough that any college kid can make it. Rosé Rabokki is top notch comfort food, so let’s get into it.

I start by making the Rosé Rabokki sauce. Creamy half and half makes up the base of the Rosé Rabokki sauce. Then we enliven it with smoky, spicy, and a touch of sweet punchiness by adding sweet gochujang, Korean chili flakes (gochugaru), soy sauce, sugar, and salt.

Add all of the ingredients to a small saucepan. Heat over medium heat, stirring to combine until the sugar is dissolved and the sauce is smooth. There is no need to heat the sauce.

When the sauce is done I set it aside and I dice the onion,  mince the garlic and scallions and then I prep all the fun ramen toppings like fish cakes and ham.

You can use Spam in this, it’s a Korean favorite, but I prefer ham so that’s what I typically use.

When everything is prepped I start making the broth that’s going to flavor the rice cakes and noodles. If you have any of my anchovy dashi on hand, this is an excellent use for it. It’s my preferred stock because it has a strong, assertive (but not fishy) flavor that really stands up to the other flavors. You can also substitute chicken broth or whatever stock you have on hand. But personally, I would probably add a teaspoon of dashi powder to boxed chicken stock if I didn’t want to go through the hassle of making anchovy stock.

Once your ramen noodles are halfway cooked, it’s time to add all that glorious cheese!

Simmer for a couple of minutes until the noodles are cooked to your liking (I prefer a firm al dente), and the cheese has turned the sauce into a lush creamy pool of deliciousness.

And then it’s time to dig in! Garnish with some scallions for a little color, texture, and bite.

I happen to know this is excellent with an adult beverage (or for nursing a hangover) so whip up a batch of my Watermelon Soju to enjoy with your rabokki. Let me know when you’ve tried this recipe and don’t forget to tag us on your socials @funkyasiankitchen, we love hearing from you!

Rosé Rabokki

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• Author: Funky Asian Kitchen
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: serves 2
• Category: entrees
• Cuisine: Korean

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Ingredients

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• 8 oz topokki rice sticks
• 2 cups anchovy broth or chicken broth (use less salt if your broth is salty)
• 1 block instant ramen/ramyon (discard the seasoning packets)
• ¼ large onion, diced finely
• 1 Tablespoon neutral oil
• 4 ounces spam or ham, cut into bite sized pieces
• 4 ounces fish cake, cut into bite sized pieces
• 2 hard boiled eggs
• 2 cloves garlic, minced
• 1 cup (4 ounces) shredded mozzarella cheese
• 2 green onions, trimmed and minced

Sauce:

• 3 Tablespoons gochujang 
• 1 Tablespoon soy sauce
• 1 Tablespoon gochu-garu (Korean chili flakes)
• 1 Tablespoon sugar
• ¼ teaspoon salt
• 1 cup half and half

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Instructions

Make the sauce:

1. Put the gochujang, soy sauce, gochu-garu, sugar, half and half, and salt in a small saucepan over medium heat.
2. Stir for a minute or two with a whisk until the sugar is melted and the sauce is smooth. Set aside.

Make the stew:

1. Heat a medium pot (I used a 4 ½ quart pot) over medium heat for several minutes and then add the oil and onions.
2. Stir fry for 3-5 minutes until the onions are translucent.
3. Add the garlic and rice sticks and stir to combine.
4. Add the broth to the pot, raise the heat to high, and bring the liquid to a simmer.
5. Cover the pot with a lid, lower the heat slightly so it doesn’t boil over, and let the rice sticks cook for 3 minutes. Stir occasionally to keep the rice sticks from sticking to the bottom of the pan.
6. Add the ramen noodles, sauce, hard boiled eggs, fish cake, and spam/ham.
7. Cook for 3 mins, stirring occasionally to keep the rice noodles from sticking to the pan.
8. Sprinkle the mozzarella cheese over the top of the stew and cook for a couple more minutes, stirring the sauce until the cheese has melted and the ramen noodles are cooked through but al dente.
9. Sprinkle with the scallions and serve in the skillet and let everyone serve themselves or ladle out into a couple bowls. Serve immediately.

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Notes

*You can use any kind of fish cake you find at the asian market. The korean one I used is flat and is the size of half a sheet of paper. They are packed 4-6 sheets per pack. But Japanese style fish cakes, vietnamese/thai fish balls, or Chinese Fish Tofu are all fine. They all have a mild seafood flavor and a bouncy texture.

*You can make this vegetarian by substituting the fish cakes for tofu (fried tofu cutlets would be perfect here) and maybe some wild mushrooms for the ham. Use vegetarian stock for the liquid in the sauce.

*Instant ramen noodles are not good leftovers so try and eat those up first. But rice sticks reheat well. Any leftovers can be gently heated in a covered pan over medium heat for several minutes until the rice sticks regain their chewy texture-adding a couple tablespoons of water to help loosen it up. Otherwise microwave on moderate heat for several minutes.

Keywords: hangover food, comfort food, ramen, korean, rice cake, toppoki, spam, carbs