California Roll (6 Pcs) Recipe

Rinse and Cook Rice

Rinse 1 cup short-grain sushi rice under cold water until the runoff is nearly clear (3–4 washes). Drain. Combine rinsed rice and 1.1 cups water in a small saucepan with a tight-fitting lid or in a rice cooker. If using stovetop, bring to a boil, reduce to the lowest heat, cover and cook 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

Prepare Sushi Vinegar

While rice cooks, mix 2 tbsp rice vinegar, 1 tbsp sugar and 1/2 tsp salt in a small bowl until dissolved.

Season Rice

Transfer hot cooked rice to a shallow wooden or nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle or spatula, fanning or allowing steam to escape so the rice cools to near room temperature. Do not smash the grains—use slicing motions. Cover with a damp towel until ready to use.

Prepare the filling while rice cools. If using imitation crab sticks, shred 3 sticks with your hands or chop coarsely; if using real cooked crab, pick into bite-sized pieces. Mash 1/2 ripe avocado lightly with a fork until spreadable but still slightly chunky. Toss the shredded crab with 1 tbsp mayonnaise to bind and season lightly. Cut cucumber into long thin matchsticks and remove seeds to avoid excess moisture.

Prepare Workspace

Place a bamboo rolling mat on a clean surface and wrap it in plastic wrap (optional for easy cleaning). Have a small bowl of water nearby and a clean damp towel. Lightly oil your hands with about 1 tsp neutral oil to prevent rice sticking. Also oil or wet a very sharp knife for cutting.

Make an Inside-Out (Uramaki) California Roll: Place 1 full sheet of nori shiny-side down on the rolling mat. With wet/oiled hands, take about 3/4 to 1 cup of sushi rice and evenly spread it over the nori to cover completely in a thin layer (leave about 1/2 inch edge at top), pressing gently. Sprinkle 1 tbsp toasted sesame seeds evenly over the rice. Carefully flip the nori and rice so the rice side is down on the mat and the nori side is facing up.

On the nori (now facing up), place a thin line of the crab-mayo mixture about 1 inch from the near edge, then add the avocado spread in a strip and a row of cucumber matchsticks alongside. Do not overfill; maintain a thin line to ensure a clean roll.

Lift the near edge of the mat and begin to roll away from you, tucking the filling in and pressing gently but firmly to form a tight cylinder. Roll until the entire sheet is sealed; use the damp edge of nori to finish the seal if needed. Keep the roll under gentle pressure with the mat for 10–20 seconds to set shape.

Transfer the roll to a cutting board. With a sharp knife wetted or lightly oiled, cut the roll into 6 equal pieces: trim off the ends if desired then slice in half, then each half into three pieces (or make three evenly spaced cuts). Wipe the knife between cuts to keep slices neat.

Arrange pieces on a plate, serve with soy sauce, pickled ginger and wasabi (optional).