California Roll Recipe

Rinse rice

Place 1.5 cups short-grain rice in a fine-mesh sieve or bowl and rinse under cold water, swirling and draining repeatedly until the water runs nearly clear (about 6–8 rinses). Drain 5 minutes.

Cook rice

Combine rinsed rice with 360 ml water in a rice cooker or heavy saucepan. If using a saucepan, bring to a simmer over medium heat, cover, reduce to low and cook 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice rests, gently heat 3 tbs rice vinegar, 1 tbs sugar and 3 tsp fine sea salt in a small saucepan just until sugar and salt dissolve. Transfer cooked rice to a wide shallow wooden or nonreactive bowl. Pour the vinegar mixture evenly over the rice and gently fold with a rice paddle or spatula to combine and fan to cool to slightly warm (this gives a glossy texture). Cover with a damp towel to keep moist while you prepare fillings.

Prepare fillings

Shred or pull apart 8 crab sticks into thin strips. Cut half a cup of cucumber into long, thin julienne strips after removing seeds if watery. Halve, pit and peel 1 avocado, then slice into 8 long strips. Lightly toast 1 tbs sesame seeds in a dry pan over medium heat until fragrant, 1–2 minutes; set aside.

Prepare nori and rice layer

Place a bamboo mat on work surface and cover with plastic wrap. Place a nori sheet shiny-side down on the plastic. Wet your hands with water (keeps rice from sticking) and take about 3/4 cup of seasoned rice. Spread rice evenly over the nori in a thin layer, leaving a 1–1.5 cm (1/2 inch) border at the top edge. For an inside-out California roll (rice outside), press the rice evenly then sprinkle 1/4 of the toasted sesame seeds over the rice and gently press to adhere. Flip the nori rice-side down onto the plastic so nori faces up for filling placement.

Assemble roll

Along the near edge of the nori (the edge closest to you), lay a line of shredded crab sticks (about 2 pieces' worth per roll), a few cucumber julienne pieces and 2 avocado slices. Do not overfill; keep the filling in a narrow line.

Roll and shape

Lift the edge of the mat and begin to roll away from you, using the mat to tuck and press the filling into a tight cylinder. Roll firmly but gently until the entire sheet is rolled. Squeeze the roll gently with the mat to form a neat cylinder. If making inside-out with rice outside, unwrap the mat and plastic and, if desired, place additional sesame seeds on the outside, pressing lightly so they stick.

Slice

With a very sharp knife moistened with water, trim any uneven ends and slice the roll into 6–8 equal pieces (wetting the knife between cuts helps make clean slices). Wipe the knife clean between cuts to prevent tearing.

Make spicy mayo

Stir together 4 tbs mayonnaise and 1 tbs Sriracha in a small bowl until smooth. Taste and adjust heat or mayo to preference.

Serve

Arrange slices on a plate. Drizzle or pipe spicy mayo over each piece or serve on the side. Garnish with remaining toasted sesame seeds. Serve with soy sauce, pickled ginger and wasabi as desired.

After serving, rinse the bamboo mat and knife promptly to remove rice and avocado residues. Store remaining rice covered in the refrigerator and consume within 24 hours for best texture.