California Rolls

What you'll find inside a California roll fits the CE-mission to a tee: rice, nori (seaweed), cucumber, avocado and crab. Sugar- and sorbitol-laced imitation crab is the most economical but we suggest opting for the real thing. Now, get rolling!
Clean California roll recipe

Video: Cooking Rice

Learn to cook the perfect pot of rice - Chef Jo has four kinds to share, two of which are sure to impress guests!

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 cups medium-grain brown rice, cooked
  • 1/3 cup rice vinegar
  • 2 tbsp of a CE-approved sweetener, such as Sucanat
  • 1 tbsp sea salt
  • 2 sheets nori
  • 6 to 8 oz fresh crab
  • 1 avocado
  • 1 cucumber
  • Sesame seeds, optional


  • 1 bamboo mat
  • 1 sharp kitchen knife


  1. While the rice is cooking, prep the other ingredients. Cut up the crab, julienne the cucumber and slice the avocado. Make sure to peel the cucumber.
  2. Prepare the vinegar mixture (or buy sushi vinegar ready-made and heat it before using). Over medium heat, warm vinegar on stove and mix in Sucanat and sea salt (don't boil because sugar can burn). Mixture is done when all the ingredients have dissolved.
  3. Transfer rice to a large mixing bowl. While rice is hot, fold in vinegar (1 tbsp for each cup of cooked rice). Be sure to fold and not stir, as you do not want to break the kernels and have the rice turn mushy. Let cool to room temperature.

Nutrition Information

  • Serving Size: 1 roll (8 pieces)
  • Calories: 230
  • Carbohydrate Content: 28 g
  • Cholesterol Content: 30 mg
  • Fat Content: 8 g
  • Fiber Content: 5 g
  • Protein Content: 13 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 190 mg
  • Sugar Content: 1 g