California Recipe

Rinse and cook the rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring lightly, until the water runs mostly clear (about 2–3 minutes). Drain 10–15 minutes. Combine the rinsed rice and 1.7 cups water in a medium saucepan with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season the sushi rice

While the rice rests, warm 3 tbs rice vinegar, 1 tbs sugar, and 1 tsp fine sea salt in a small saucepan or microwave just until the sugar and salt dissolve (do not boil). Transfer the cooked rice to a large shallow bowl or hangiri, spread evenly, and gently fold in the vinegar mixture with a rice paddle or wooden spoon using cutting and folding motions to avoid smashing the grains. Fan the rice as you fold to cool it quickly to near room temperature (about 10–15 minutes). Cover with a damp towel to keep moist while assembling.

Prepare fillings

While rice cools, shred or pull apart 8 oz imitation crab into long thin strips. Halve, pit and peel 1 ripe avocado, then slice into long strips about 1/4" thick. Trim 1/2 English cucumber, slice lengthwise into quarters, remove seeds if watery, and cut into long thin batons. If using real crab, gently flake and mix with 1 tbs mayonnaise for extra flavor.

Lay out nori and rice

Place a bamboo mat on a clean surface and cover it with plastic wrap. Put 1 full nori sheet, shiny side down, on the plastic. Wet your hands with a bowl of water (keeps rice from sticking). Take about 3/4 to 1 cup of seasoned sushi rice and evenly spread it over the nori, leaving a 1-inch (2.5 cm) uncovered strip at the far edge. The rice layer should be thin — about 1/4". Sprinkle 1/4 tbs toasted sesame seeds evenly over the rice if you like a sesame-coated outside (optional).

Assemble inside-out (California) roll

Carefully flip the nori/rice so the rice is down on the plastic and the bare nori is facing up (or keep rice outside if preferred). On the nori, arrange a line of crab strips across the bottom third, then a line of cucumber batons, then avocado strips. If you prefer the classic inside-out style (rice on outside), spread rice on the nori, then flip and place fillings on the nori side. Spread a thin line (about 1 tsp) of mayonnaise on top of the crab if desired.

Roll and shape

Lift the edge of the mat and begin to roll away from you, pressing gently but firmly to create a tight cylinder. Use the mat to shape and compress the roll evenly as you go. Once rolled, wrap the roll in the plastic and press gently with the mat for 20–30 seconds to set the shape.

Coat with sesame (optional)

If you want sesame seeds on the outside, unwrap the plastic, lightly moisten the rice side with a few drops of water, then sprinkle and press 1 tbs toasted sesame seeds onto the rice surface evenly. Re-wrap briefly in the mat to set.

Slice the roll

Using a very sharp long knife, moisten the blade with water and wipe between cuts. Slice each roll into 6–8 equal pieces: wet the knife, cut halfway through, then clean and re-wet the blade as needed to make clean cuts. For 4 nori sheets prepared this way you will yield about 24–32 pieces depending on slice count.

Serve

Arrange California roll pieces on a platter. Serve with soy sauce to taste, pickled ginger (2 tbs), and wasabi if desired.

Use plastic wrap under the bamboo mat to keep the mat clean and to help shape the roll tightly. Keep a small bowl of water nearby to wet your hands and the knife between cuts. Provide soy sauce, pickled ginger and wasabi at the table for individual seasoning.