California Roll Recipe

Rinse and cook rice

Place 1.25 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, rubbing the grains with your fingers, until the water runs clear (about 3–4 minutes). Drain 10–15 minutes. Combine rinsed rice and 1.25 cups water in a rice cooker or small saucepan. If using a saucepan, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Season rice

While the rice cooks, combine 3 tbs rice vinegar, 1.5 tbs sugar, and 1/2 tsp salt in a small saucepan over low heat. Stir just until sugar dissolves; do not boil. Transfer cooked rice to a large, shallow bowl (a wooden hangiri if available). Gently fold the vinegar mixture into the rice using a cutting motion with a rice paddle or spatula to avoid smashing grains. Fan the rice as you fold to cool it to room temperature; this gives the rice a glossy finish. Cover with a damp towel to keep moist.

Prepare crab

If using imitation crab sticks, shred them by hand or slice into thin 1/4-inch strips (about 8 sticks yields enough for 2 rolls). If desired, mix shredded crab with 1 tbs mayonnaise and a small amount of sriracha or togarashi to taste for a lightly seasoned crab filling. Keep chilled until assembly.

Prepare cucumber

Peel a strip of skin from the cucumber if desired to reduce bitterness. Cut the cucumber lengthwise into quarters, remove seeds if watery, then slice each quarter into long, thin batons about 3.5–4 inches long and 1/4 inch thick. Reserve in a small bowl.

Prepare avocado

Halve and pit the avocado. Score the flesh lengthwise into 3–4 slices while in the skin, then scoop out with a spoon to create 3–4 even slices roughly the same length as the cucumber batons. Brush lightly with a few drops of lemon juice if desired to slow browning.

Prepare nori and rice

Place a sheet of nori shiny-side down on the plastic-wrapped bamboo mat. With wet fingers (dip in the small bowl of water with vinegar), take about 3/4 cup of seasoned sushi rice and spread it evenly across the nori to the edges, leaving a 1/2-inch strip along the far long edge free of rice. Press the rice gently and evenly so it sticks but grains remain distinct. Sprinkle 1/2 tbs toasted sesame seeds evenly over the rice if you like sesame on the outside.

Flip for inside-out roll (optional)

For a California inside-out roll (rice on the outside), carefully flip the nori so the rice faces down on the plastic wrap/mat and the bare nori side is facing up. If you prefer a traditional roll with nori outside, skip the flip and assemble on the rice-free nori side.

Add filling

Arrange a line of shredded crab (about 1/4 of the prepared crab), 3–4 cucumber batons, and 3 avocado slices horizontally across the center of the nori (the side nearest you if flipped, or on the rice side if making inside-out). Do not overfill; leave room to roll.

Roll tightly

Lift the near edge of the mat with your thumbs while holding the filling in place with your fingers. Roll the mat away from you, tucking the filling and forming a tight cylinder. Squeeze gently as you roll to seal the edge. If making an inside-out roll, use the mat to help shape the rice exterior and ensure the seam is on the underside.

Finish and slice

Wet a sharp chef's knife (or sushi knife) with water and a little rice vinegar and wipe it clean between cuts to prevent sticking. Trim the uneven ends if desired, then cut the roll into 8 even pieces: slice in half, then cut each half into 4, using a careful back-and-forth sawing motion. Clean and wet the knife between cuts for clean slices.

Plate and serve

Arrange the 8 pieces on a platter. Garnish with remaining toasted sesame seeds, serve with pickled ginger, wasabi and soy sauce on the side. Serve immediately for best texture.