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Ingredients
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Sushi Rice
Filling
Assembly
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse sushi rice under cold water in a fine mesh strainer until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low and cover pot, cooking for 18-20 minutes until water is absorbed.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Prepare Filling
- 4
- 5
Mix Crab Filling
In a bowl, combine cooked blue crab meat, mayonnaise, and lemon juice. Mix gently to combine.
Assemble California Roll
- 6
Lay Out Nori
Place a bamboo sushi mat on a clean surface. Lay a nori sheet, shiny side down, on the mat.
- 7
Spread Rice
Wet your hands to prevent sticking. Take about 3/4 cup of sushi rice and evenly spread it over the nori, leaving about 1 inch at the top edge.
- 8
- 9
Roll the Sushi
Using the sushi mat, lift the edge of the mat closest to you and start rolling it away from you, pressing gently but firmly to shape the roll. Continue rolling until the entire sheet is rolled up.
- 10
Seal the Roll
Moisten the top edge of the nori with a little water to seal the roll. Let it rest seam-side down for a few minutes.
- 11
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts.
- 12
Garnish and Serve
Sprinkle sesame seeds on top, if desired. Serve with soy sauce, pickled ginger, and wasabi on the side.
