California Rolls Recipe

Rinse the short-grain rice in a fine-mesh sieve or bowl under cold water until the water runs clear (about 3–5 rinses). Drain for 10 minutes.

Combine the rinsed rice and 2 1/4 cups water in a rice cooker or saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

While the rice cooks, warm the rice vinegar, sugar, and salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Stir to combine and cool slightly.

Transfer the hot cooked rice to a large wooden or nonreactive bowl. Gently fold in the vinegar mixture with a rice paddle or spatula using cutting and fanning motions to cool the rice quickly while coating evenly. If using, drizzle 1/2 tsp sesame oil and fold gently. Cover rice with a damp towel and keep at room temperature until assembly (do not refrigerate).

Peel, pit, and slice the avocados: cut each avocado in half, remove the pit, and slice lengthwise into thin strips (about 1/4-inch). Toss slices lightly with a tiny pinch of salt or a few drops of lemon juice if desired to slow browning.

Trim the cucumber ends, slice lengthwise, and remove the seeded center with a spoon if the seeds are large. Cut into long thin matchsticks about 1/4-inch thick.

If using imitation crab sticks, shred or thinly slice them into long strips about the length of a nori sheet. If using lump cooked crab, gently flake into strips and toss with 3 tbs mayonnaise to hold together (adjust mayo amount to taste). If using surimi, you can also mix with 1 tbs mayonnaise.

If desired, toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, stirring constantly. Remove from heat and cool.

Prepare a sushi rolling mat (makisu) and cover it with plastic wrap to prevent sticking. Have a small bowl of water nearby to wet your hands and knife.

Place one nori sheet shiny side down on the mat. With wet hands, grab about 3/4 to 1 cup of prepared sushi rice and gently spread a thin even layer over the nori, leaving a 1-inch strip at the top edge free of rice (this helps seal the roll). Press lightly—do not mash.

If making inside-out style (rice outside), place a sheet of plastic wrap over the nori, flip the rice-covered nori so rice faces down on the plastic, and remove the nori. (For a classic California roll, rice outside is common—use this flipping step if you want rice outside.) Otherwise skip the flip to make traditional nori-out rolls.

Along the center near the edge closest to you, arrange a line of crab strips (about 3–4 strips), then add a row of cucumber matchsticks and avocado slices. Add a thin drizzle or small dollops of the remaining mayonnaise across the crab if desired. Sprinkle with toasted sesame seeds if using.

Lift the mat edge nearest you and roll away from you, tucking the filling in as you roll to form a tight cylinder. Use gentle pressure to shape the roll, and finish by moistening the bare nori edge with a little water to seal.

Repeat with the remaining nori sheets and fillings to make 5–6 rolls total. Keep rice covered with a damp towel between rolls to prevent drying.

With a very sharp knife, wet the blade and make a clean cut in the middle of the roll. Wipe the knife clean, re-wet, and cut each half into three pieces to make 6 pieces per roll (or cut into 8 for smaller pieces). Wetting and wiping the knife between cuts prevents rice from sticking and keeps clean edges.

Arrange the sushi on a platter. Serve with small dishes of soy sauce, a small dab of wasabi, and pickled ginger on the side. Garnish with extra sesame seeds if desired.

Store any leftover rolls tightly wrapped in plastic in the refrigerator and consume within 24 hours for best quality (avocado may brown).