California Roll Recipe

Rinse and soak rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs clear (about 2–3 minutes). Drain and let the rice sit 20–30 minutes to absorb a little water for even cooking.

Cook rice

Combine the rinsed rice and 1.8 cups water in a rice cooker or a small heavy-bottomed pot. If using a pot, bring to a boil, reduce heat to low, cover tightly and simmer 12–15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 3 tbs rice vinegar with 1 tbs sugar and 1/2 tsp fine sea salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a shallow wooden or nonreactive bowl. Gently fold in the vinegar mixture using a wooden spatula or rice paddle with cutting and folding motions to avoid smashing grains. Fan the rice while mixing to cool to slightly above room temperature (about 10–15 minutes). Cover with a damp towel to keep moist.

Prepare fillings

Mix the shredded imitation crab with 2 tbs mayonnaise in a small bowl; season lightly with a pinch of salt if desired. Peel, pit and slice the avocado in half lengthwise, then cut into long thin strips. Julienne 1/2 cup cucumber into matchsticks and pat dry to remove excess moisture.

Prepare rolling mat and nori

Wrap the bamboo sushi mat in plastic wrap to prevent rice from sticking. Place a sheet of nori on the plastic-wrapped mat, rough side up (smooth shiny side down) if making inside-out rolls. Wet your fingers in the water-vinegar bowl to prevent sticking.

Spread rice on nori (inside-out style)

Take about 3/4 cup of prepared sushi rice and evenly press it onto the nori sheet, covering the entire surface in a thin layer (about 1/8–1/4 inch thick). Leave a 1/2-inch strip along the far long edge free of rice to seal. If you prefer conventional roll (rice inside) skip this step and place rice on the inner side after flipping the nori.

Flip nori if doing inside-out

If you spread rice on the nori (rice-outside / inside-out roll), carefully flip the nori sheet so the rice side faces down on the plastic wrap/mat, exposing the nori side up for filling placement.

Place fillings

About 1 inch from the near edge of the nori, lay a thin line of the crab-mayo mixture across the sheet, then place the avocado strips and cucumber matchsticks alongside the crab. Do not overfill; the filling should form a neat line to help sealing and rolling.

Roll the sushi

Lift the near edge of the mat and begin to roll away from you, tucking the filling inside with your fingers. Use the mat to apply even, gentle pressure and continue rolling until you form a tight cylinder; press gently along the seam to seal. If making inside-out with rice outside, sprinkle toasted sesame seeds onto the rice before rolling or after and press lightly so they adhere.

Shape and rest

Give the roll a final gentle squeeze in the mat to shape a firm but not squashed cylinder. Let the roll rest wrapped for 1–2 minutes to set.

Slice roll

Unwrap the mat. Using a very sharp knife dipped in water (and wiped between cuts), slice the roll into 6–8 equal pieces. Clean and wet the knife between cuts to ensure smooth slices. Arrange on a platter.

Serve

Serve the California rolls with soy sauce, pickled ginger and wasabi on the side. Enjoy immediately for best texture.

Keep the plastic-wrapped mat clean and wet your hands from the water-vinegar bowl as needed to prevent rice sticking. Use the toasted sesame seeds as an optional garnish pressed onto the rice exterior for flavor and texture. Store any leftover rice covered in the refrigerator and consume within 24 hours; avoid freezing.