California Roll Recipe

Rinse the sushi rice under cold water in a fine-mesh sieve or bowl, swishing with your hand, until the water runs almost clear (about 3–4 rinses). Drain for 15–30 minutes.

Combine the rinsed rice and 2.25 cups water in a rice cooker or a heavy-bottomed pot. If using a pot: bring to a boil, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While the rice cooks, warm the rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Stir to combine.

Transfer the hot cooked rice to a large shallow bowl (a wooden one if available). Gently fold in the vinegar mixture with a cutting motion using a rice paddle or spatula to season and cool the rice. Fan the rice while folding to help it cool and become glossy. Let rice come to near room temperature (about 10–15 minutes).

Prepare Fillings

While rice cools, prepare the fillings: slice the cucumber into long, thin batons (about 1/4 inch wide). If seeds are watery, cut lengthwise and scoop seeds out before slicing. Slice the avocado in half, remove the pit, peel and cut into long thin slices. Shred or pull apart the imitation crab sticks into 4 strips each (you should have about 16 strips total). Toss the shredded crab with the mayonnaise and wasabi (if using) in a small bowl to coat.

Place a bamboo sushi mat on a flat surface and wrap it with plastic wrap to keep rice from sticking. Have a small bowl of water nearby to wet your hands while handling rice.

Lay one full nori sheet shiny side down on the plastic-wrapped mat. With wet hands, spread about 3/4 cup to 1 cup of sushi rice evenly over the nori in a thin layer covering the entire sheet. For an inside-out California roll (rice outside), leave a 1/2 inch strip of nori at the far edge without rice; flip the nori so rice faces down on the mat, then continue to step below. For a traditional inside-out roll (rice outside) proceed to sprinkle toasted sesame seeds on the rice now, pressing gently so seeds stick.

If making inside-out (rice outside): after sprinkling sesame seeds on the rice, carefully flip the nori/rice layer so the nori is facing up on the mat (rice facing down). If making nori-out rolls, keep rice on top of nori as previously spread and do not flip.

Place a strip of cucumber, a few slices of avocado and 3–4 strips of the mayo-coated crab horizontally across the nori about 1–1.5 inches from the near edge of the sheet.

Using the bamboo mat, lift the near edge and roll firmly but gently over the filling, tucking the filling in as you roll. Press evenly to shape into a tight cylinder. Continue rolling to the far edge, using the mat to apply gentle pressure so the seam seals. Wet the far edge of the nori with a little water if needed to help seal.

Repeat with remaining nori sheets, rice and fillings to make 3–4 rolls total (depending on how much rice used per sheet).

Using a sharp, wet knife, trim the ends of each roll and cut each roll into 6–8 equal pieces. Wipe the knife clean and wet it between cuts to get clean slices.

Arrange the sushi pieces on a platter. Serve with soy sauce, pickled ginger and extra wasabi on the side.

Consume within a few hours of making for best texture. Store any leftovers covered in the refrigerator up to 24 hours (rice will firm and lose ideal texture).