California Roll (8 Piezas) Recipe

Rinse and cook rice

Place 2 cups sushi rice in a fine-mesh strainer and rinse under cold running water, rubbing grains with your hands, until the water runs nearly clear (about 3–5 minutes). Drain 10 minutes. Transfer rice to a pot with 2.25 cups water. Cover, bring to a boil over medium-high, then reduce to low and simmer 12 minutes. Remove from heat and rest, covered, 10 minutes.

Season rice

While rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar, and 1 tsp salt in a small saucepan and warm gently just until sugar and salt dissolve; do not boil. Transfer cooked rice to a large bowl (or hangiri). Pour seasoning evenly over rice and cut/fold with a rice paddle or spatula to mix while fanning to cool. Aim for glossy, slightly sticky rice at near room temperature (about 15 minutes).

Prepare fillings

Shred or flake 8 oz crab and place in a bowl. Stir in 2 tbs mayonnaise and, if using, 1/4 tsp wasabi to taste; adjust seasoning and set aside. Peel and pit the avocado, slice into 8 long even strips; toss gently with 1/2 tsp vegetable oil to slow browning if desired. Cut 1/2 cucumber into long thin matchsticks (remove seeds by slicing lengthwise and scooping if necessary).

Prepare nori and rice

Place a bamboo mat on a flat surface and wrap it in plastic wrap. Place one full nori sheet shiny side down on the mat. With slightly wet hands (to prevent sticking), take about 1 cup of seasoned sushi rice and evenly spread it across the entire nori sheet in a thin layer (about 1/4-inch thick). Coat the rice surface with an even sprinkle of 1 tbs toasted sesame seeds, then flip the nori so the rice faces down on the plastic-wrapped mat (this is the inside-out roll style).

Add fillings and roll

On the nori (now facing up), about 1 inch from the bottom edge, lay a strip of avocado (4 slices across the length), a row of cucumber matchsticks, and half the crab mixture in a narrow line. Use the mat to lift the bottom edge of the nori and begin to roll away from you, tucking the filling tightly and using the mat to shape a firm cylinder. Press gently but firmly to seal. Repeat with the second nori sheet and remaining fillings to make two rolls.

Finish and slice

Lightly moisten a very sharp knife with water (or wrap blade in a wet towel) and cut each roll into 8 equal pieces. Clean the blade between cuts for clean slices. Arrange pieces on a plate with cut side up so avocado is visible.

Serve California rolls immediately with soy sauce, pickled ginger and wasabi on the side. Eat within a few hours for best texture; store leftovers tightly wrapped in plastic in the refrigerator up to 24 hours (rice will firm and nori soften).

Rinse the bamboo mat and knife soon after use to remove rice, and wash all utensils with warm soapy water.