California Roll* Recipe

Rinse and Cook Rice

Place 2 cups short-grain sushi rice in a fine-mesh strainer and rinse under cold running water, agitating with your hand, until the water runs nearly clear (about 3–5 minutes). Drain. Combine rinsed rice and 240 ml water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, cover, reduce heat to low, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice cooks, 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 wide bowl (traditionally a wooden hangiri). Pour the vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, cut and fold the rice gently while fanning or allowing air flow to cool to body temperature. Aim for glossy, slightly sticky rice. Cover with a damp towel to keep moist while preparing fillings.

Prepare crab: shred or flake 8 oz imitation or cooked crab into bite-sized pieces. If using imitation crab sticks, pull apart into strips and shred slightly with a fork. In a small bowl, gently mix crab with 2 tbs mayonnaise and 1 tsp lemon juice. Taste and adjust—this is the crab filling. Keep chilled until assembly.

Prepare avocado: slice 1 avocado in half, remove pit, and peel. Cut into long, even slices about 1/4-inch thick. To prevent rapid browning, toss slices lightly with a few drops of lemon juice or hold until ready to place on roll.

Prepare cucumber: halve 1/2 English cucumber lengthwise and remove seeds with a spoon if desired. Slice into long thin matchsticks (julienne) about 3–4 inches long and 1/8–1/4 inch wide.

Toast sesame seeds: if not pre-toasted, warm a small dry skillet over medium heat and toast 2 tbs white sesame seeds, shaking the pan, until fragrant and lightly golden, about 2 minutes. Remove from heat and cool.

Prepare work surface: place a bamboo sushi mat on the counter and wrap it in plastic wrap (or lay a piece of plastic wrap directly on the mat). This prevents rice from sticking to the mat. Have a small bowl of water nearby for moistening fingers and sealing edges.

Spread rice on nori (inside-out roll method): place 1 nori sheet shiny side down on the plastic-wrapped mat. With wet hands, take about 3/4 to 1 cup of seasoned sushi rice and spread it evenly over the entire surface of the nori in a thin layer (about 1/4 inch thick). Press gently to adhere. Sprinkle 1/2 tbs toasted sesame seeds evenly over the rice. Flip the nori/rice so rice is facing down on the plastic and nori is facing up (this creates the inside-out style with rice on the outside).

Place fillings: on the nori (rice-side down), about 1 inch from the near edge, arrange a line of the crab-mayo mixture (about 2 oz worth), then a row of cucumber matchsticks, and 3–4 avocado slices. Keep fillings centered and not overstuffed to ensure a clean roll.

Roll the sushi: lift the edge of the mat nearest you and begin to roll away from you, tucking the nori over the filling and pulling the mat to tighten as you go. Use the plastic wrap to help keep rice from sticking to the mat. Press gently but firmly to shape the roll into a neat cylinder. Continue rolling until sealed; dab a little water on the exposed nori edge to help seal.

Finish and coat with sesame: with seam side down, use the mat to give the roll a final gentle squeeze to ensure shape. Optionally, roll the finished roll over extra sesame seeds to coat the outside evenly.

Slice the roll: using a very sharp chef's or sushi knife, wet the blade with water and wipe between cuts to prevent sticking. Cut each roll into 6–8 equal pieces (for 1 full-size roll aim for 8 pieces). For clean cuts: press knife down without sawing and re-wet as needed.

Arrange slices on a platter and serve immediately with soy sauce, pickled ginger, and wasabi on the side. Consume within a few hours for best texture; refrigerated leftovers may be slightly firmer.