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Easy California roll

Even if you love sushi, chances are you’re eating it all wrong. Chef Sang Kim dropped by the Your Morning kitchen to show us how to make and eat our rolls the right way. Watch in the video clip above as Chef Sang breaks down the do’s and don’t’s of sushi, and find one of his recipes below.



  • Rice Cooker or small pot with tight lid
  • Rice scoop
  • Bamboo mat
  • Soy sauce dish
  • Soy sauce
  • Pickled ginger

For sushi rice:

  • 2 cups short grain California Calrose
  • 2 to 2 1/2 cups cold water

For sushi vinegar mix:

  • 5 tablespoons Sushi Vinegar
  • 4 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 2 teaspoons sea salt

For California roll:

  • 225 grams Imitation crab meat
  • 1 Avocado, ripe but still firm
  • 1/2 medium cucumber, peeled and sliced into long julienne strips
  • Toasted nori seaweed
  • Toasted sesame seeds
  • A bamboo sushi rolling mat and plastic wrap to cover the mat.


  1. Combine the above three ingredients and dissolve them together over low heat on the stove, then let the mixture cool, and mix together with sushi vinegar.

To prepare the sushi rice:

  1. Wash rice four times in cold water until most of the silt has been removed.
  2. Let the rice soak in cold water for 15 minutes.
  3. Cook rice in rice cooker. Once done, let it rest for 15 minutes.
  4. After it has finished cooking, scoop the rice into a stainless bowl.
  5. Mix in thoroughly Sushi Vinegar Mix with the rice.
  6. Let it cool until the rice and mix reach room temperature.

Rolling method:

  1. Lay 1/2 sheet of nori on bamboo mat, rough side facing up.
  2. Cover nori with layer of sushi rice, spreading rice about six millimeters thick.
  3. Flip the nori with rice and wasabi face down on the rolling mat
  4. Swab wasabi horizontally across the middle of the nori.
  5. Lay strips of cucumber, crab meat and avocado horizontally across the nori.
  6. Roll into long sushi roll using the bamboo mat to aid.
  7. Sprinkle toasted sesame seeds on the rice.
  8. Cut roll into six to eight pieces using sharp knife.
  9. Serve with side dish of soy sauce and pickled ginger.

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