California Roll Recipe
Crab, avocado, and cucumber rolled in sushi rice and seaweed.
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Ingredients
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Sushi Rice
Fillings
Assembly
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to the rice cooker instructions, or bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a wooden spatula. Allow to cool to room temperature.
Prepare Fillings
- 4
Slice the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh out. Slice it into thin strips.
- 5
Slice the Cucumber
Cut the cucumber in half lengthwise, remove the seeds with a spoon, and slice it into thin strips.
- 6
Prepare the Crab
If using imitation crab, shred it into bite-sized pieces. If using real crab, ensure it is cooked and flaked.
Assemble the Roll
- 7
Lay Out the Nori
Place a bamboo sushi mat on a flat surface. Lay one sheet of nori, shiny side down, on the mat.
- 8
Spread the Rice
Wet your hands to prevent sticking. Take about a cup of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 9
- 10
Roll the Sushi
Using the bamboo mat, carefully lift the edge closest to you and begin to roll it away from you, tucking the fillings in as you go. Roll tightly but not too tight to avoid squishing the fillings.
- 11
Seal the Roll
Once rolled, use a little water on the edge of the nori to seal the roll. Use a sharp knife to slice the roll into 6-8 pieces.
- 12
Garnish and Serve
Optionally sprinkle sesame seeds on top. Serve with soy sauce and wasabi on the side.
