California Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, gently stirring with your hand, until the water runs clear (about 6–8 rinses). Drain well. Combine the rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil covered, then reduce heat to low and simmer 15 minutes without lifting the lid. Remove from heat and let rest covered for 10 minutes.

Season rice

While rice rests, warm 4 tbs rice vinegar, 2 tbs sugar, and 1 tsp salt in a small saucepan or microwave just until sugar dissolves (do not boil). Transfer cooked rice to a large shallow bowl or hangiri if available. Pour the seasoned vinegar evenly over the rice. Using a rice paddle or wooden spoon, fold the rice gently—cutting and folding rather than stirring—to cool it and coat each grain. Fan or allow to cool to slightly above room temperature (about 15–20 minutes). Keep a damp cloth over the rice to prevent drying.

Prepare crab filling

If using imitation crab, shred or chop into bite-size strips. In a small bowl, toss the crab with 2 tbs mayonnaise until evenly coated. Adjust mayo to taste. Set aside.

Prepare vegetables and avocado

Cut cucumber into thin julienne strips (about 0.5 cup). Halve and pit the avocado; slice lengthwise into thin strips. If desired, toss avocado lightly with a few drops of lemon or rice vinegar to slow browning.

Prepare nori and rice

Place a bamboo mat on your work surface and cover it with plastic wrap. Lay one full nori sheet shiny side down on the plastic. Wet your hands in the small bowl of water (this prevents rice from sticking). Scoop about 3/4 to 1 cup of sushi rice (adjust to nori size) onto the nori and spread it evenly to a 1/8–1/4 inch thickness, leaving a 1/2-inch bare strip of nori along the far edge. For an inside-out California roll (rice outside), flip the nori so rice is on the plastic; sprinkle the rice surface with 1/2 tsp toasted sesame seeds and press lightly. If making traditional inside-nori rolls (rice inside), skip flipping and keep rice on the nori face.

Add fillings

Arrange a horizontal line of the crab-mayo mixture about 1 inch from the near edge, add a row of cucumber julienne and 3–4 avocado slices across the length of the nori. If using smoked salmon variation, lay thin strips of salmon alongside the crab.

Roll the sushi

Lift the bamboo mat edge closest to you and begin rolling away from you, tucking the fillings to form a tight cylinder. Use the mat to press and shape the roll, applying even pressure to compact the rice and fillings without crushing them. When you reach the bare strip of nori, wet it lightly with water to seal the roll.

Finish and slice

Transfer the roll to a cutting board. Wet a sharp knife with water (wipe between cuts) and cut the roll into 6–8 equal pieces, using a single clean stroke for each cut to avoid squashing. For neat presentation, wipe the knife after every 2 cuts. Repeat assembly for remaining nori sheets and fillings.

Arrange California roll pieces on a platter. Garnish with additional toasted sesame seeds if desired. Serve immediately with soy sauce or tamari for dipping, pickled ginger (gari), and wasabi on the side.

Leftover rice can be kept covered at room temperature for a few hours; refrigerate any unused rolls in an airtight container and consume within 24 hours for best texture. Note that refrigeration may firm the rice and slightly alter texture.