B.c. Roll (6 Pcs) Recipe

Rinse and cook rice

Place 1 cup short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swirling with your fingers, until the rinse water runs nearly clear (about 3–4 minutes). Drain 2–3 minutes. Combine rinsed rice and 1.1 cups water in a small saucepan with a tight-fitting lid. Let sit 30 minutes (optional) for better texture. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and keep covered for 10 minutes to steam.

Season rice

While rice cooks, warm 2 tablespoons rice vinegar, 1 teaspoon sugar, and 1 teaspoon salt in a small bowl or microwave until sugar and salt dissolve (about 10–15 seconds). Transfer cooked rice to a shallow wooden or nonreactive bowl. Gently fold the seasoning into the rice with a rice paddle or wooden spoon using cutting and fanning motions to cool slightly and give the rice a glossy finish. Fan or blow while folding until rice reaches near room temperature (but still slightly warm).

Prepare filling

Shred or flake the crab sticks (3 sticks) into bite-sized pieces. Toss crab with 1 teaspoon mayonnaise to lightly coat. Peel, halve, pit and thinly slice 1/2 avocado into long strips. Seed and julienne cucumber to yield about 2 tablespoons of strips. If using masago or tobiko, have 1 teaspoon ready in a small bowl.

Set up mat and nori

Place the bamboo sushi mat on a flat surface and cover it with plastic wrap (this protects the mat and helps rolling). Place 1 full nori sheet shiny-side down on the plastic-wrapped mat with the long edge closest to you.

Spread rice

Wet your hands lightly with water (to prevent rice sticking). Take about 2/3 cup seasoned sushi rice (adjust slightly so you have enough for 6-piece roll) and evenly press it onto the nori leaving a 1/2-inch (1.5 cm) strip of nori uncovered along the far long edge. The rice layer should be about 1/8–1/4 inch thick. Sprinkle 1 teaspoon toasted sesame seeds evenly over the rice if using and gently press.

Flip nori

Carefully flip the nori so the rice side is down on the plastic wrap/mat and the bare nori strip is now closest to you. This makes it an inside-out roll (uramaki style) typical for B.C. roll where rice is outside and filling inside.

Add filling

Along the center of the nori (the side facing up now), arrange the crab mixture in a line about 3/4-inch wide. Place avocado strips beside the crab, and then the cucumber strips beside the avocado. Keep the filling centered and compact to make rolling easier.

Roll and shape

Lift the edge of the mat nearest you and begin to roll away from you, tucking the filling in with your fingers to form a tight cylinder. Apply gentle, even pressure with the mat as you roll to compact the rice and nori. Once sealed, press the roll firmly with the mat for 10–15 seconds to shape it.

Coat with masago (optional)

If using masago/tobiko: place the roe on a small plate. Unwrap the plastic from the mat, place the roll rice-side down onto the plate of roe, and gently press so the roe adheres to the rice exterior. Rotate to coat evenly.

Slice

Using a sharp sushi or chef's knife, moisten the blade with water and wipe dry between cuts to prevent sticking. Cut the roll in half, then each half into three pieces to yield 6 pieces total. For cleaner cuts press the knife straight down—do not saw—clean and moisten the blade between each slice.

Arrange the 6 B.C. roll pieces on a serving plate. Garnish each piece with a small dab of masago if you didn’t coat the outside, or an extra sprinkle of sesame seeds. Serve with soy sauce, pickled ginger, and wasabi on the side. Enjoy immediately for best texture.