California Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain and place rice in a medium saucepan with 2.25 cups water. Cover, bring to a gentle boil over medium heat, then reduce to low and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While the rice cooks, combine 3 tbs rice vinegar, 1 tbs sugar, and 1/2 tsp salt in a small bowl; stir until sugar and salt dissolve. Transfer hot cooked rice to a large shallow bowl or hangiri. Gently fold in the vinegar mixture with a wooden spatula using cutting and fanning motions to cool the rice to near room temperature (about 5–10 minutes). Do not mash the grains. Keep rice covered with a damp cloth until assembly.

Prepare crab

If using imitation crab sticks: shred or slice into 1/4" strips until you have about 8 oz. If using lump crab: pick through for shells and break into bite-sized pieces. Optionally toss the crab with 2 tbs mayonnaise and 1 tsp toasted sesame seeds for a lightly seasoned crab filling. Taste and adjust seasoning; set aside in a small bowl.

Prepare cucumber

Halve the English cucumber lengthwise and use a spoon to remove seeds if watery. Slice into long thin matchsticks (about 1/8" thick) to make roughly 1/2 cup. Pat dry with paper towel to remove excess moisture.

Prepare avocado

Halve and pit the ripe avocado. Remove flesh and slice into 1/4" to 1/3" thin lengthwise slices. To keep color, lightly brush or spray with a few drops of lemon or lime juice (optional).

Lay out nori and rice

Place a bamboo sushi mat on a clean work surface and cover with plastic wrap (optional). Place 1 nori sheet shiny side down. Wet your hands with a water-and-vinegar mix or plain water to prevent sticking. Take about 3/4 to 1 cup of sushi rice and spread a thin, even layer over the nori leaving a 1/2" strip uncovered at the top edge to seal. Press gently — rice layer should be about 1/4" thick.

Add fillings

About 1" from the bottom edge, arrange a line of crab (about 2 oz), a narrow line of cucumber matchsticks (about 2 tbs), and 3–4 slices of avocado. If making inside-out rolls (uramaki), spread rice on the outside and roll with nori inside. For traditional maki, place rice on nori as above and then flip nori so rice faces inward.

Roll and seal

Using the bamboo mat, lift the edge and roll the sushi over the fillings, pressing gently and evenly to form a tight cylinder. Continue to roll until the exposed nori edge seals; dampen the edge with a little water if needed. If you used rice on the outside, sprinkle toasted sesame seeds on the outside and press lightly so they adhere.

Slice

Using a sharp knife dipped in water and wiped between cuts, slice each roll into 6–8 pieces (for a full nori sheet, yields 6–8 pieces depending on thickness). Clean the knife between cuts to keep slices tidy.

Serve

Arrange the slices on a platter and serve with soy sauce, wasabi, and pickled ginger. Makes about 4 rolls (32 pieces if sliced into 8 each) — adjust serving count below.