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California Maki Recipe



3 cups Japanese-style rice
3 1/4 cups water
1/3 cup rice wine vinegar
3 tbsp sugar
1 tsp salt
mango or cucumber or avocado
sesame seeds


1. After washing the rice well, cook it by pan or rice cooker. Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a small pan. 2. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.

3. Spread the hot steamed rice into a large plate (if you have it, use a wooden bowl called sushi-oke) by shamoji (spatula). Sprinkle the vinegar mixture over the rice and fold the rice b y shamoji very quickly. Be careful not to smash the rice.

4. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It’s best to use sushi rice right away.

5. Peel an avocado and cut it into strips or mash it. Put imitation crab meat in a bowl and mix with salt and mayonnaise.

6. Cover a bamboo mat with plastic wrap.

7. Put a sheet of dried seaweed on top of the mat.

8. Spread sushi rice on top of the seaweed and press firmly.

9. Sprinkle sesame seeds over the sushi rice.

10. Turn the sushi layer over so that the seaweed is on top.

11. Place avocado and crab meat lengthwise on the seaweed.

12. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands.

13. Remove the rolled sushi from the bamboo mat. Cut the California roll into bite-sized pieces.


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  1. Z'riz says:

    never loved sushi….i still think twice before tasting the California roll….and still haven’t tasted it! hahahaha

  2. aeirin says:

    At first, I don’t like Maki because the first time I ate Maki di ko nagustuhan. Malansa kasi.. But when my cousin cooked Maki, I realized masarap pla.. Kaya favorite ko na to eh


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