California Roll* Recipe

Rinse the sushi rice in a fine-mesh sieve under cold water, stirring with your hand, until the water runs mostly clear (about 2–3 minutes). Drain well.

Combine rinsed rice and 2.2 cups water in a rice cooker or medium saucepan. If using stove: bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice rests, warm the rice vinegar, sugar, and salt in a small saucepan or microwave just until sugar dissolves. Do not boil.

Transfer hot rice to a large shallow bowl (hangiri or wide bowl). Pour vinegar mixture over rice and gently fold using a rice paddle or spatula to evenly season and cool the rice. Fan or allow to sit until slightly warm (not hot).

Place the shredded imitation crab into a bowl. Add 3 tablespoons mayonnaise and 1 teaspoon sriracha. Mix gently until evenly coated but not mushy. Taste and adjust heat or mayo level as desired.

Stir in 2 tablespoons motoyaki mayo to a portion of the crab mixture (reserve remainder for drizzling/serving). Motoyaki mayo is richer and slightly sweet—if you don't have prepared motoyaki, you can use an extra tablespoon of Kewpie mixed with 1/2 tsp soy sauce and 1/2 tsp mirin.

Trim and cut the cucumber into thin matchsticks (about 3–4 inches long) and slice the avocado into 8 even lengthwise slices. Keep avocado immediately covered with a little lemon juice or use promptly to prevent browning.

Set up your rolling station: bamboo sushi mat wrapped in plastic wrap, a small bowl of water to wet your fingers/edge of nori, and a sharp sushi or chef's knife.

Place one nori sheet shiny side down on the mat. With wet hands, grab about 3/4 cup of prepared sushi rice and gently press it into an even 1/4-inch layer covering the nori except leave a 1/2-inch border along the far edge (the edge furthest from you). For inside-out style (rice outside), place a sheet of plastic or use rice on outside—this recipe describes nori inside (traditional).

Along the edge closest to you, place a 3–4 inch line of crab-motoyaki mixture (about 2 tablespoons), a few cucumber matchsticks (about 6–8), and two avocado slices. Do not overfill—leave room to roll.

Lift the mat edge closest to you and begin to roll away from you, tucking the filling with your fingers to create a tight cylinder. Press gently but firmly as you roll. When you reach the far edge, wet the border with a little water and finish sealing the roll.

Using the bamboo mat, shape and compress the roll to a uniform cylinder. Repeat with remaining nori and fillings to make 4 rolls (makes about 32 pieces).

With a sharp, wet knife, cut each roll into 8 equal pieces. Clean the knife between cuts to get clean edges.

Arrange the sushi pieces on a platter. Drizzle a small amount of the reserved motoyaki mayo over the tops of pieces or pipe a dot on each piece for presentation. Sprinkle toasted sesame seeds over the rolls if desired.

Serve immediately with soy sauce, wasabi and pickled ginger on the side.