Spicy California Roll Recipe

Prepare Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit covered for another 10 minutes.

Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.

Prepare Fillings

While the rice cools, shred the crab meat and slice the avocado. In a bowl, mix the crab meat with mayonnaise, Nakato hot sauce, and Sriracha. Adjust the spiciness to taste.

Assemble the Rolls

Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking and spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top. Place a line of the crab mixture and avocado slices in the center of the rice. Sprinkle with masago and sesame seeds if desired.

Roll the Sushi

Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to keep it tight. Seal the edge of the nori with a little water.

Slice and Serve

Use a sharp knife to slice the roll into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.