As you saw on Monday, Ben & I recently took a sushi making class! It was so much fun to make our own rolls. I’m inspired to make them at home all of the time. If you missed out, check out the post on how to make Seaweed Salad & proper Sushi Rice! Today I’m sharing our recipes on how to make a California Roll, Rainbow Roll, and a Sake Mojito…because you have to have something to drink with your sushi!

California Roll and Sake Mojito |

Look at all of that glorious seafood that we started with!

California Roll and Sake Mojito | When you make a roll, always start with a baseball sized mound of rice. Place it on one side of the seaweed, then smooth it out. This will help you not over stuff your roll too much!

California Roll and Sake Mojito |

Then you pile on your toppings and carefully roll it up. Try not to use too much pressure or else you will smush your roll. This is especially important when slicing it at the end. Use a sharp knife rather than force!

California Roll and Sake Mojito |

Here’s our California roll! With a side of the Seaweed Salad… Sushi Rice

California Roll


  • 3 cups Sushi Rice
  • 6 half sheets of Nori Seaweed
  • Crab Meat (Chicken of the sea premium crab meat)
  • 3 tablespoons of Mayo
  • 2 tablespoons of Lemon Juice
  • 1 tablespoon of Soy
  • Black Pepper to taste
  • 1 European Cucumber
  • 2 Avocados
  • Sesame seeds as desired???


  1. To make crab mix:
  2. In a bowl, mix crab meat, mayo, lemon juice, soy sauce and black pepper to make crab mix. It is like making tuna salad, if you will.
  3. Cut European cucumber into thin strings
  4. Slice avocado thin
  5. Place nori, shiny side down
  6. Wet your hands with water
  7. Grab tennis ball size sushi rice
  8. Cover the entire nori surface with rice (place rice on top left corner, cover top half first, then bottom)
  9. Sprinkle sesame seeds
  10. Flip it over so that rice is facing up, nori side down
  11. Place crab mix just hair below the center line, followed by cucumber and avocado
  12. Roll from the bottom up, use bamboo matt to seal, cut into 6 or 8 pieces

California Roll and Sake Mojito |

After posting about this yummy Ahi Poke Bowl, I got asked where to find high quality fish that is okay to eat raw. Your best bet in finding so called sushi grade fresh fish is to ask your fish seller if it’s suitable for raw consumption, but if you live in the Bay area, here are some suggestions. Generally speaking, you need to look for firm, shinny skin tone.

Tokyo Fish Market
 – 1220 San Pablo Ave
 B Berkeley, CA 94706

Nijiya Market
 – Several Locations in Bay Area

Monterey Fish Market
 – 1582 Hopkins St. Berkeley, CA 94707

Marukai – 19750 Stevens Creek Blvd, Cupertino, CA 95014

Mitsuwa Market Place – 
675 Saratoga Ave.,
San Jose, CA 95129

California Roll and Sake Mojito |

Sake Mojito

•    Momokawa Organic Jynmai Ginjo Sake 3oz. (available at Whole Foods or BevMo)
•    1 ounce Agave nectar
•    1 ounce Lime Juice
•    3 ounces of Sparkling Water
•    1 Shiso leaf
•    2 Mint leaves
•    Ice


  1. In a shaker, muddle shiso and mint leaf with Agave nectar and lime juice
. (Alternatively, you can mix in a glass pitcher.)

  2. Add sake and ice and shake it well. Strain into a glass filled with ice followed by sparkling water.

  3. Garnish with mint leaf

California Roll and Sake Mojito |

My favorite sushi roll is the Rock’N’Roll. I love unagi so I’m thinking that will have to be the next roll that I learn how to make!

What’s your favorite sushi roll?

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