California Recipe

Rinse and cook

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently stirring with your hand, until the water runs clear (about 4–6 minutes). Drain 10–15 minutes. Transfer rice to a medium pot with 2.25 cups water, cover, bring to a simmer over medium heat, then reduce to low and cook 18 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar, and 1 tsp fine sea salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer cooked rice to a large shallow bowl (wood or plastic preferred). Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool it quickly to near room temperature (about 10 minutes). Do not mash. Cover with a damp towel to keep moist.

Prepare fillings

Cut the cucumber into long, thin matchsticks (about 1/8–1/4-inch thick). If seeded, scoop the seeds out first. Peel and slice the avocado in half, remove the pit, then cut each half into long slices. In a small bowl, shred or pull apart the imitation crab sticks into bite-sized strips; if using real crab, flake gently. Mix the crab with 2 tbs mayonnaise and 1 tsp lemon juice until lightly coated.

Toast sesame seeds

In a small dry skillet over medium heat, toast 3 tbs sesame seeds (and 1 tbs black sesame if using) for 1–2 minutes, stirring constantly, until fragrant and lightly golden. Remove from heat and let cool.

Prepare mat and nori

Cover a bamboo sushi mat with plastic wrap to prevent sticking. Place one nori sheet shiny side down on the wrapped mat.

Spread rice on nori (inside-out roll preparation)

With wet hands (to prevent rice sticking), take about 3/4 cup of seasoned sushi rice and evenly press it onto the nori sheet, covering the entire side facing you in a thin layer (about 1/8–1/4 inch). Sprinkle a thin, even layer of toasted sesame seeds over the rice. Carefully flip the nori so the rice side is down on the mat and the bare nori is facing up.

Add fillings and roll

About 1 inch from the bottom edge of the nori (closest to you), place a line of crab-mayo mixture (about 2 tbs), a row of cucumber matchsticks, and 3–4 avocado slices. Using the bamboo mat, lift the edge nearest you and begin to roll away from you, tucking the fillings in tightly. Apply gentle even pressure as you roll to form a firm cylinder. Once rolled, squeeze the mat around the roll briefly to shape and seal the seam with a little water if needed.

Cutting the roll

Using a very sharp knife moistened with water and wiped between cuts, trim the ends and slice the roll into 6–8 equal pieces (for a full-size roll, 8 pieces). Clean the knife and re-moisten between cuts to keep slices neat. Repeat the layering process for the remaining nori sheets and fillings.

Arrange the California roll pieces on a platter. Serve with soy sauce, pickled ginger and wasabi to taste. Optionally garnish with extra sesame seeds or a drizzle of spicy mayo (mix mayonnaise with sriracha to taste) before serving.