California Roll Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold running water until the rinse water runs clear (about 6-8 washes). Drain. 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, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Season rice

While rice cooks, combine 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer cooked rice to a large shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool the rice quickly until it is slightly warm (not hot). Cover with a damp cloth to keep moist.

Prepare fillings: shred or slice 8 oz imitation krab into strips approximately 3 inches long. If desired, mix the krab with 1 tsp mayonnaise for creaminess. Peel, pit and slice 1 avocado lengthwise into 8 slices. Cut 1/2 English cucumber into long thin matchstick strips about the same length as the avocado. Set 2 tbs masago/tobiko aside for coating.

Set up: place a bamboo sushi mat on a flat surface and wrap it in plastic wrap to prevent sticking. Place one nori sheet shiny-side down on the mat. Wet your hands with water (and a little rice vinegar if desired) to prevent sticking. Take about 1 cup of seasoned sushi rice and evenly spread it over the entire sheet of nori, pressing gently to a thickness of about 1/4 inch. Leave a 1/2-inch strip of nori at the far edge free of rice to seal the roll.

Add roe (inside-out technique): sprinkle about 1 tbs masago/tobiko evenly over the rice surface. Gently press the roe into the rice so it adheres. Flip the nori sheet over carefully (rice-side down) so the nori is facing up on the mat and the rice/roe are on the outside.

Place fillings: about 1 inch from the near edge (closest to you) lay a row of shredded krab (about 1/4 of the krab per sheet), 2–3 slices of avocado, and a few cucumber strips across the nori.

Roll: lift the edge of the mat and roll forward firmly but gently to enclose the fillings, tucking the filling as you roll to form a tight cylinder. Continue rolling until sealed. Use a little water on the exposed nori edge if needed to seal.

Finish and coat: with the seam side down, roll the sushi gently in the mat to compress evenly. If using toasted sesame seeds, sprinkle them on the rice exterior now and press gently to adhere.

Repeat: repeat the process with the second nori sheet and remaining ingredients to make a second roll. Each roll yields about 8 pieces total; slice each roll into 8 pieces for a total of approximately 16 pieces (adjust by using only 1 roll if you need exactly 8 pieces).

Slice: using a very sharp knife dipped in water between cuts, slice each roll into 8 equal pieces. Clean and wet the knife between cuts for clean edges. Wipe the blade with a damp cloth if rice sticks.

Plate and garnish: arrange 8 pieces on a plate (or all pieces if serving more). Garnish with remaining masago/tobiko on top of pieces if desired and a light sprinkle of toasted sesame seeds. Serve immediately with soy sauce, pickled ginger and wasabi.