California Roll Recipe

Rinse rice

Place the 2 cups short-grain rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 4–6 rinses). Drain for 10 minutes.

Cook rice

Combine the rinsed rice and 2.25 cups water in a rice cooker or a heavy saucepan. If using a saucepan, bring to a boil uncovered, reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp kosher salt in a small saucepan over low heat or microwave until sugar dissolves (do not boil). Transfer cooked rice to a wide shallow bowl (hangiri or large bowl). Gently fold the vinegar mixture into rice with a wooden spatula using cutting and fanning motions to cool the rice to near room temperature. Do not mash. Cover with a damp towel to keep moist.

Prepare crab

If using imitation crab, shred or slice into long strips about 1/2 inch wide. If using real cooked crab, pick and shred meat into similar-sized pieces. Toss with 2 tbs mayonnaise until lightly coated.

Prepare cucumber

Peel the cucumber if skin is thick. Cut in half lengthwise, scoop out seeds if necessary, then slice into long thin sticks about 3–4 inches long and 1/4 inch thick.

Prepare avocado

Halve and pit the avocado. Remove skin and slice lengthwise into 1/4–1/2 inch slices. Toss gently with 1/2 tbs lemon juice and 1/4 tsp salt to prevent browning and season lightly.

Prepare rolling station

Place a bamboo sushi mat on a clean work surface and wrap with plastic wrap (optional) to prevent sticking. Have a small bowl of water or neutral oil nearby to moisten your fingers and a small plate for sesame seeds.

Spread rice on nori (inside-out style)

Place one nori sheet shiny side down on the mat. Wet your hands lightly with water/oil. Take about 3/4 to 1 cup of seasoned rice and evenly press it onto the nori sheet covering it fully to the edges. Sprinkle 3/4 tbs of the toasted sesame seeds evenly over the rice. Carefully flip the nori so rice is facing down on the mat and the bare nori side is facing up.

Add filling

About 1 inch from the bottom edge of the nori (the edge closest to you), lay one-third of the crab mixture in a line across the width. Place cucumber sticks and avocado slices on top of the crab in the same line. Do not overfill — maintain even distribution for a clean roll.

Roll the sushi

Lift the mat edge closest to you and begin to roll away from you, tucking the filling inside and applying even, gentle pressure with the mat to create a tight roll. Roll until the seam is sealed. If needed, moisten the far edge of the nori with a little water to help seal.

Trim and finish

Using a very sharp knife moistened with water/oil, trim the ends and cut the roll into 6–8 even pieces. Wipe the knife clean and re-moisten between cuts to get clean slices. Repeat with remaining nori sheets and fillings.

Serve

Arrange the California roll pieces on a platter. Garnish with extra toasted sesame seeds if desired. Serve immediately with soy sauce, pickled ginger and wasabi on the side.