California Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs almost clear (about 3–4 minutes). Drain 10–15 minutes. Combine rinsed rice and 2.2 cups water in a rice cooker or medium pot. If using a pot, bring to a boil, cover, reduce heat to low and simmer 14 minutes. Remove from heat and rest, covered, 10 minutes.

Season rice

While rice cooks, warm 4 tbs rice vinegar, 2 tsp sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves — do not boil. Transfer cooked rice to a shallow wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a wooden spatula using a cutting and folding motion to avoid smashing grains. Fan or let rice cool to slightly above room temperature (20–25 minutes), keeping it covered with a damp cloth to prevent drying.

Prepare crab salad

In a bowl combine 8 oz shredded real crab with 3 tbs light mayonnaise and 2 tsp masago or tobiko (if using). Mix gently to combine. Taste and adjust mayonnaise to reach a creamy but not wet consistency. Refrigerate briefly if needed.

Slice avocado and cucumber

Cut 1 ripe avocado in half, remove pit, peel, and slice each half into 4 long thin slices. Cut 1/2 English cucumber into long thin julienne strips (length roughly the width of the nori sheet). Pat cucumber dry to remove excess moisture.

Prepare nori

Place a sheet of nori shiny side down on the plastic-wrapped bamboo mat. If you prefer inside-out rolls (rice on the outside), have rice ready and keep a bowl of water at hand to wet your fingers.

Spread rice on nori (inside-out roll method)

Wet your fingers with water (or vinegar-water) to prevent sticking. Pull about 3/4 to 1 cup of seasoned sushi rice and evenly press it onto the nori to cover it completely in a thin layer (for inside-out rolls, place rice on the nori; for traditional style, leave nori bare and place rice on the mat instead). Sprinkle toasted sesame seeds or extra masago on the rice if desired. Carefully flip the nori sheet so the rice side is down on the plastic wrap/mat (if you built rice-side-up).

Add fillings

On the nori side (the non-rice side if inside-out), about 1 inch (2–3 cm) from the near edge, lay a line of crab salad lengthwise (about 2–3 tbs), then place avocado slices and cucumber julienne alongside it in a single layer. Do not overfill — leave the far edge of the nori/nori-rice clear so the roll can seal.

Roll the sushi

Lift the near edge of the bamboo mat and begin to roll the nori over the fillings, applying gentle, even pressure with the mat to create a tight cylinder. Pull the mat away as you roll so it doesn't get wrapped into the roll. Once sealed, press gently along the roll to shape it firmly.

Trim and slice

Using a sharp knife dipped in water (wipe the blade between cuts), trim off the uneven ends if desired, then cut the roll into 6–8 equal pieces. Clean and wet the knife between cuts to keep slices clean and avoid sticking.

Arrange California rolls on a platter. Serve with soy sauce, wasabi and pickled ginger. Optionally garnish with extra toasted sesame seeds or a small spoonful of masago on each piece. Eat fresh; best within 1–2 hours of assembly.