Hot California Roll Recipe

Rinse and Cook Rice

Rinse 2 cups sushi rice under cold water in a bowl, swishing and draining until the water runs almost clear (3–4 rinses). Drain 10 minutes. Combine rinsed rice and 2.25 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil then reduce to low, cover and simmer 15 minutes; remove from heat and rest, covered, 10 minutes.

Season Rice

While rice cooks, warm 3 tbsp rice vinegar, 1.5 tbsp sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves; do not boil. Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using slicing motions to avoid mashing. Fan rice while folding to cool to near room temperature (about 10 minutes).

Prepare Fillings

Julienne 1/2 cup cucumber (seeded) into thin matchsticks. Slice 1 ripe avocado. Shred or pull apart 8 oz imitation crab into bite-sized strips. Thinly slice 2 tbsp scallions. Toast 1 tbsp sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant; set aside.

Set Up Rolling Station

Place a bamboo sushi mat on plastic wrap. Have a bowl of water nearby to moisten hands and an offset spatula or spoon for spreading rice. Lay one full nori sheet shiny side down onto the mat.

Spread Rice on Nori

Wet your hands and take about 1/2 cup seasoned sushi rice (approximately) and evenly spread it over the nori, leaving a 1-inch strip at the top edge uncovered to seal. Pat rice gently to an even 1/4–1/3-inch thickness. Sprinkle toasted sesame seeds evenly over the rice.

Flip Nori and Add Fillings

Carefully flip the nori so rice is facing down on the plastic/ mat. On the side closest to you, arrange a layer of crab (about 2 oz per roll), a few cucumber matchsticks, and avocado slices along a 1-inch band. Add a sprinkle of scallions. Start rolling using the mat to tuck and roll tightly away from you, sealing the exposed nori edge with a little water.

Make 4 Rolls

Repeat to make 3 more rolls from the remaining nori and fillings. You should have 4 rolls total.

Prepare Spicy Mix

In a bowl, combine 1/2 cup mayonnaise, 2 tsp sriracha, 1 tbsp sweet chili sauce, 1 tsp soy sauce and 1/2 tsp sesame oil. Stir until smooth. Chop 6 oz cooked or tempura shrimp into small pieces and fold into the sauce. Add 2 tbsp panko and fold gently—this gives a golden crunchy topping after baking.

Top Rolls

Place the 4 assembled rolls on a baking sheet lined with parchment or an oven-safe platter. Spoon the spicy shrimp-mayo mixture evenly over the top of each roll (covering the rice side). Aim for about 2–3 tbsp topping per roll, spreading into an even layer.

Broil or Bake

Preheat your broiler to high (or oven to 450°F/230°C). Place the baking sheet about 6–8 inches from the broiler. Broil 1–3 minutes, watching closely, until the topping is bubbly and lightly browned. Alternatively, bake at 450°F for 6–8 minutes until golden. Remove when topping is hot and starting to brown.

Slice Rolls

Let rolls rest 1–2 minutes after broiling to settle. With a very sharp knife dipped in water (wipe between cuts), slice each roll into 6–8 pieces (typical 6–8 pieces per roll). Clean the knife between cuts for clean slices.

Dress and Garnish

Drizzle 3 tbsp unagi or sweet soy glaze and 2 tbsp extra spicy mayo over the sliced rolls. Sprinkle remaining toasted sesame seeds and the 2 tbsp sliced scallions over the top. Serve with pickled ginger and wasabi on the side.