California Roll Recipe

Prepare the Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.

Cook the Rice

In a rice cooker or pot, combine the rinsed sushi rice with 2 cups of water. Cook according to rice cooker instructions or bring to a boil, reduce to low heat, cover, and simmer for 20 minutes. Remove from heat and let sit, covered, for another 10 minutes.

Season the Rice

In a small bowl, mix together rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice while it is still warm. Allow the rice to cool to room temperature.

Prepare the Fillings

While the rice is cooling, slice the avocado and cucumber into thin strips. Shred the imitation crab meat into smaller pieces.

Assemble the Rolls

Lay a bamboo sushi mat on a flat surface and place a nori sheet shiny-side down on the mat. Wet your hands to prevent sticking, and take a handful of sushi rice (about 1/2 cup). Spread the rice evenly over the nori, leaving a 1-inch border at the top.

Add Fillings

Place a line of imitation crab, avocado, and cucumber along the center of the rice-covered nori.

Roll the Sushi

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Roll until the nori edge seals the roll. If necessary, use a little water to help seal the edge.

Slice the Rolls

Using a sharp knife, slice the rolled sushi into 6-8 pieces. Wet the knife between cuts to ensure clean slices.

Serve

Arrange the sliced rolls on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.