California Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently rubbing with your hand, until water runs mostly clear (about 3–5 minutes). Drain rice 10 minutes. Combine rinsed rice and 2.2 cups water in a heavy-bottomed pot with a tight-fitting lid (or rice cooker). If using stovetop, bring to a boil over medium heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let steam, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 2 tbs sugar, and 1 tsp salt in a small saucepan or microwave just until sugar dissolves. Transfer hot rice to a large shallow bowl (wood or glass). Gently fold vinegar mixture into rice using a wooden paddle or spatula with cutting-and-fanning motions to separate grains without mashing. Fan the rice as you fold (or allow to cool) until it reaches slightly above room temperature. Cover with a damp towel to keep moist.

Prepare fillings

Shred or flake 8 oz imitation crab or cooked crab into bite-sized strips. Cut 1 avocado in half, remove pit, slice into 1/4-inch strips and brush lightly with a drop of rice vinegar or lemon juice to prevent browning. Trim ends of 1/2 English cucumber, halve lengthwise, and use a spoon to scoop seeds if watery; cut into long thin batons about 1/4-inch thick. In a small bowl, mix crab with 2 tbs mayonnaise (and 1 tsp extra Japanese mayo if you want a richer/spicy note).

Prepare nori and mat

Place a bamboo sushi mat on your work surface and wrap it in plastic wrap to prevent sticking. Place a full nori sheet shiny side down on the mat (if the sheet is too large, you can trim to fit). Wet your hands with a mixture of water and a little rice vinegar to prevent sticking.

Spread rice on nori (inside-out roll)

Scoop about 3/4 to 1 cup seasoned sushi rice onto the nori. Using wet hands, gently spread the rice evenly over the nori, leaving a 1/2-inch bare strip along the top edge. Aim for a thin, even layer (about 1/4 inch thick). Sprinkle 1/2 tbs toasted sesame seeds evenly over the rice if you want sesame on the outside.

Flip and add fillings

Carefully flip the nori so the rice side faces down on the plastic-wrapped mat and the shiny nori is facing up. Arrange a horizontal line (about 1 inch from the bottom edge) of the crab-mayo mixture, cucumber batons, and avocado slices across the nori.

Roll the sushi

Lift the edge of the mat closest to you with your thumbs while holding the fillings in place with your fingers. Tuck the nori edge over the fillings and roll forward tightly but gently, applying even pressure with the mat to form a compact roll. Continue rolling to the end, using the mat to shape the roll; seal the top bare edge of nori with a little water if needed.

Coat with sesame (if not already)

If you prefer sesame seeds on the outside and didn't sprinkle earlier, press the roll (rice side) lightly onto a plate of toasted sesame seeds to adhere.

Slice the roll

Using a very sharp knife moistened with water (wipe and re-wet between cuts), trim off the uneven ends and cut the roll into 6–8 equal pieces. Clean the knife between cuts to keep slices neat.

Arrange California roll pieces on a platter. Serve with soy sauce, pickled ginger, and wasabi on the side. Eat promptly at room temperature for best texture. Leftover rolls can be refrigerated tightly wrapped up to 24 hours but will lose firmness.