California Roll Recipe
Crab meat, avocado, and cucumber wrapped in sushi rice and seaweed.
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Ingredients
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Sushi Rice
Fillings
Assembly
Method
Preparing Sushi Rice
- 1
Rinse and Cook the Rice
Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 20 minutes, or until the water is absorbed.
- 2
Season the Rice
Once the rice is cooked, remove it from the heat and let it sit, covered, for 10 minutes. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice, being careful not to mash the grains. Allow the rice to cool to room temperature.
Preparing Fillings
- 3
Rolling the Sushi
- 4
Assemble Sushi Rolls
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down. Wet your hands with water to prevent sticking, then take a handful of sushi rice (about 1/4 of the prepared rice) and spread it evenly over the nori, leaving about 1 inch at the top.
- 5
- 6
Roll the Sushi
Using the bamboo mat, roll the sushi away from you, pressing gently but firmly to shape the roll. Roll until you reach the exposed edge of the nori. Wet the edge with a little water to seal the roll.
- 7
Slice the Sushi
Using a sharp knife, slice the sushi roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for cleaner slices.
Serving
- 8
Serve the Rolls
Place the sliced sushi rolls on a serving plate. Optionally, sprinkle with sesame seeds. Serve with soy sauce, wasabi, and pickled ginger on the side.