I love California rolls. I made an extravagant version by adding salmon.Using plastic wrap will prevent the rice from sticking to the mat, giving it a cleaner finish. Recipe by Umesakisan

Not a whole range of Japanese food ingredients are available here in the American Midwest, but these California rolls can be made with a few simple ingredients and are great for parties. At first, sushi rice and cream cheese- smoked salmon seemed like an unlikely combination, but my friends from the States loved these. (The top photo shows sushi rolls without the sesame seeds.)These are just basic California rolls, but there's a variety of new versions available in the States. Because these rolls are rolled inside out, they're easier to eat when you spread the rice thinly and make them bite-size. Make sure to firmly seal both ends of the roll with the rice to keep the ingredients from falling apart. Recipe by Yuuyuu

I am often left with leftover basil sauce, so I wanted to try using it on something that wasn't Western food.Why don't you listen to something like the Eagles' "Hotel California" today.When cutting, wipe the knife on a dampened towel before each cut to make clean cuts.You can use the basil and egg mixture on bagels, chicken, or sandwiches as well! Recipe by Rockook

I wanted to use up my crab sticks.You want to put in a lot of filling, but hold back a bit, so you can wrap up the rolls well. Recipe by bigname

I learned how to make it while working part time at a Japanese restaurant in Canada. I don't know how much vinegar they added to the rice, but it was so little that you couldn't taste any. I made little adjustments to the standard sushi rice recipe to suit our family's tastes (using rice that isn't too vinegary).The sushi rice at the restaurant where I work doesn't taste like vinegar at all. If you use vinegary rice, it will taste entirely different when combined with the fillings.I like to mix in some white sesame seeds with the freshly cooked rice to add a bit of fun and variety to the texture. Recipe by Oyatsuhasanji

I wondered if I could create a super cheap California roll with as few ingredients as possible.Just try to make it so the fillings line up beautifully in the center of the roll. Recipe by Chan

This is a recipe I learnt in California. These are rolls are filled with shrimp, flying fish roe and crab sticks. It might be a lot of filling, but this combination is what makes it so good. We make this a lot in my house.-If you lay cling film over the sushi mat at the beginning, the rice won't stick to the mat once you flip it over.-Wrap the roll in cling film after rolling. It's easy to cut it if you cut it with the cling film.-This roll has avocado in it, so it's delicious if you eat it with wasabi and soy sauce. Recipe by PBJ

I had an avocado left in a refrigerator, so I used it in the sushi.You will have some leftover rice with 2 rice cooker cups of rice. 1 cup may be enough to make thin slim rolls.If the eel fillet is large, half the size will be enough. Cut into thin strips to use it. Recipe by miyuseve

I received grilled salmon flakes from the Cook Monitor just when I felt like eating a delicious, refreshing sushi roll!! There is a perfect amount of saltiness to it and is spot on for rolls. The salmon's taste is enhanced with the simple combination of Chinese cabbage from the garden and egg omelet.Anyone can roll this neatly with the pointers I've mentioned. Be cautious when you cut the roll. Even if the roll turns out nice, you can get a rough edge if the knife is not wet when cutting. Use a wrung out cloth to wipe the knife as you make a cut. It can also be difficult if you don't use a good, sharp knife. Recipe by Akichan

I wanted to eat sushi, but all I had was salmon, so I decided to make a California Roll!When you're rolling up the sushi roll, roll away from you, but make sure you don't roll the plastic wrap up into the roll. Also, when you're cutting the roll, make sure to use a sharp knife, wet it before each cut, and slice slowly. Recipe by U-chanchinogohan

I was craving this sushi and decided to make it.When I had this back in the States, the spiciness came from spicy grated daikon radish. Recipe by ochikeron

I was getting tired of the same old rolled sushi, so I made this recipe.There's a lot more filling than I thought, so adjust as you like when making it.You might have to change how you make it according to the size of your sushi rolling mat.This time I used an A4 (letter-sized paper) size rolling mat. Recipe by hapi-yellow