California Roll Recipe

Cook the Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool slightly.

Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt. Pour the mixture over the warm rice and gently fold it in until combined. Allow the rice to cool to room temperature.

Prepare the Fillings

While the rice cools, slice the avocado and cucumber into thin strips. If using whole crab, shred the Dungeness crab meat into bite-sized pieces.

Assemble the Rolls

On a bamboo sushi mat, lay down a sheet of nori, shiny side down. Evenly spread a layer of sushi rice over the nori, leaving a 1-inch border at the top. In the center of the rice, layer the Dungeness crab, avocado, cucumber, and a drizzle of mayonnaise. Sprinkle with tobiko.

Roll the Sushi

Using the bamboo mat, carefully lift the edge of the mat and roll the sushi away from you, pressing gently but firmly to keep the roll tight. Roll until you reach the border of the nori, wet the edge with water to seal the roll.

Slice the Rolls

Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for cleaner slices.

Serve

Arrange the sushi rolls on a plate and sprinkle with sesame seeds. Serve with soy sauce, pickled ginger, and wasabi on the side.