California Recipe

Rinse and soak rice

Place the 2 cups of short-grain rice in a fine-mesh strainer and rinse under cold water, gently stirring with your hand, until the water runs nearly clear (3–5 rinses). Drain and transfer rice to a rice cooker or a heavy-bottomed pot. Add 2.5 cups water. Let the rice soak 20–30 minutes if time allows (this improves texture).

Cook rice

Cook the rice according to your rice cooker instructions. If using a pot: bring to a boil over medium-high, then reduce to low, cover tightly and simmer 14 minutes. Turn off heat and let rest, covered, for 10 minutes.

Season rice

While the rice cooks, combine 3 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan and warm gently until sugar and salt dissolve. Do not boil. Transfer hot cooked rice to a large shallow bowl (a wooden sushi oke or wide bowl is ideal). Pour the vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, fold the rice gently—cutting and turning motions—so you season without mashing. Fan the rice as you fold to cool it quickly to near room temperature (this gives the rice its shine). Cover with a damp towel to keep moist until assembly.

Prepare crab

Shred or flake the crab meat into bite-sized pieces. If using imitation crab, pull apart the sticks into strips and cut into shorter lengths for easier rolling. Place in a bowl and fold in 2 tbs Japanese mayonnaise until evenly coated. Reserve a pinch of sesame seeds for finishing and fold the remaining 1 tbs into the crab-mayo mixture.

Prepare cucumber

Wash the cucumber, trim the ends, and slice into long thin matchsticks about 3–4 mm thick and the length of the nori sheet. If cucumber is very watery, lightly pat the strips with paper towel to remove excess moisture; this prevents a soggy roll.

Toast sesame seeds (if not pre-toasted)

In a small dry skillet over medium heat, toast sesame seeds for 1–2 minutes, shaking the pan, until fragrant and lightly golden. Remove from heat and let cool. Reserve a small amount to sprinkle on the rice outside of the roll.

Set up mat and nori (inside-out/uramaki method)

Cover the bamboo mat with plastic wrap to prevent sticking. Place one nori sheet on the plastic with the rough side up (shiny side down). Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Take about 3/4–1 cup of seasoned sushi rice and spread it evenly over the entire surface of the nori in a thin layer, leaving a 1 cm (1/2 inch) strip clear at the far edge. Press rice gently so it adheres. Sprinkle toasted sesame seeds evenly over the rice.

Flip nori and add filling

Carefully invert the nori sheet so the rice is facing down onto the plastic wrap and the nori surface is facing up. Peel off the plastic wrap from the nori side. Arrange a strip of the crab-mayo mixture along the center of the nori (the long edge closest to you). Add a single row of cucumber matchsticks on top of the crab mixture.

Roll

Lift the bamboo mat edge nearest you and begin rolling away from you, pressing gently and evenly to form a tight cylinder. Use the mat to shape and compress the roll—do not roll the plastic wrap into the sushi. When you reach the exposed nori edge, wet it lightly with a finger dipped in water to help seal the seam. Repeat with remaining nori sheets and filling to make 4 rolls.

Set and chill briefly

Wrap each finished roll in plastic wrap and refrigerate for 10–15 minutes. Chilling firms the roll and makes cleaner cuts.

Cut rolls

Unwrap a roll and place on a cutting board. Use a very sharp chef's or sushi knife and wet the blade with water (wipe and re-wet between cuts). Slice the roll in half, then slice each half into 4 equal pieces to yield 8 pieces per roll. Clean and wet the knife between slices for neat pieces.

Plate and serve

Arrange the pieces on a plate. Garnish with the reserved toasted sesame seeds if desired. Serve with soy sauce, wasabi and pickled ginger on the side for dipping and palate-cleansing.