California Roll Recipe

Rinse and cook rice

Place 2 cups sushi rice in a fine-mesh strainer and rinse under cold water, swirling until the water runs almost clear (about 3–4 minutes). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or pot. If using a pot, bring to a boil, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While the rice cooks, gently warm 4 tablespoons rice vinegar with 2 teaspoons sugar and 1 teaspoon salt in a small saucepan or microwave just until dissolved; do not boil. Transfer cooked rice to a wide shallow bowl (a wooden sushi oke or large bowl). Pour the vinegar mixture evenly over rice and fold with a rice paddle or spatula using cutting-and-fanning motions to cool the rice quickly to slightly above room temperature. Fan rice while folding to give it glossy sheen and prevent sogginess. Cover with a damp towel to keep rice moist until assembly.

Prepare crab filling

Shred or flake 8 oz imitation or cooked crab into bite-sized pieces. In a bowl, gently mix crab with 2 tablespoons mayonnaise to bind; season lightly with a pinch of salt if desired. Set aside.

Prepare cucumber

Peel the cucumber if skin is waxy; otherwise leave skin on. Cut into quarters lengthwise, remove seeds with the tip of a knife if large, then slice each quarter into long thin strips about 3–4 inches long and 1/4 inch thick. Pat dry with paper towel to remove excess moisture.

Prepare avocado

Cut the avocado in half, remove pit, and peel. Slice into 1/4-inch thick long strips. To minimize browning, keep avocado slices together and brush lightly with a few drops of lemon juice if desired.

Toast sesame seeds

In a small dry skillet over medium heat, toast 1 tablespoon sesame seeds, stirring frequently, until fragrant and lightly golden, about 1–2 minutes. Remove from heat and set aside.

Prepare mat and nori

Wrap the bamboo sushi mat with plastic wrap to prevent rice sticking. Place one full nori sheet shiny-side down on the plastic-covered mat.

Spread rice on nori

Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Scoop roughly 1/2 cup to 3/4 cup seasoned sushi rice and evenly spread it over the nori, leaving a 1/2-inch strip at the top edge of the nori free of rice. Press rice gently and evenly to a thickness of about 1/4 inch. Sprinkle a few toasted sesame seeds evenly over the rice.

Flip nori (for inside-out roll)

Carefully flip the nori sheet so the rice side is down on the plastic wrap/mat and the bare nori side is facing up.

Add fillings

Arrange a line of the crab-mayo mixture about 1 inch from the bottom edge of the nori. Lay cucumber strips alongside the crab, then place avocado slices next to the cucumber. Do not overfill; keep a modest line so the roll seals cleanly.

Roll tightly

Using the bamboo mat, lift the bottom edge and begin to roll away from you, tucking the filling in as you roll. Apply even pressure with the mat to form a tight cylindrical roll. When you reach the exposed top 1/2-inch of nori, moisten it lightly with water to help seal the roll. Finish rolling and press gently to shape.

Coat with rice and sesame (alternative finishing)

If you placed rice first (inside-out), the roll already has rice outside and sesame on the outside. If you prefer sesame only on the outside, you may press the roll lightly into extra sesame seeds to adhere before slicing.

Slice the roll

Using a very sharp chef's or sushi knife, wet the blade with water and wipe between cuts to prevent sticking. Cut the roll into 6–8 equal pieces (for one full-size roll, cut into 8 pieces). Use a gentle sawing motion; re-wet and clean knife between slices as needed for clean cuts.

Plate and serve

Arrange sushi pieces on a platter. Garnish with pickled ginger, a small dab of wasabi if desired, and serve with soy sauce for dipping. Serve immediately for best texture.