California Sushi Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently rubbing the grains together, until the water runs mostly clear (about 4–6 rinses). Drain well.

Soak and cook

Transfer rinsed rice to a medium saucepan with 2 1/4 cups water. Let rice soak 20–30 minutes at room temperature (optional but improves texture). Cover, bring to a gentle boil over medium heat, then reduce to low and simmer covered 15 minutes. Remove from heat and keep covered for 10 minutes to steam.

Season rice

While rice cooks, warm 3 tbsp rice vinegar, 1 1/2 tbsp sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves; do not boil. Transfer cooked rice to a large shallow bowl or hangiri if available. Drizzle seasoned vinegar over rice and cut/fold with a wooden spatula to combine while fanning to cool. Aim for glossy, slightly sticky rice. Let rice come to near room temperature (20–30 minutes).

Prepare fillings

Shred or chop 8 oz imitation crab into long strips. Peel, seed and cut 1/2 cup cucumber into matchsticks (julienne). Slice 1 ripe avocado in half, remove pit, peel and cut into long even strips. Sprinkle 1 tbsp toasted sesame seeds over crab or set aside for garnish.

Prepare nori

Lay 4 nori sheets shiny side down on a bamboo sushi mat lined with plastic wrap (optional). Keep a small bowl of water nearby to wet your fingers so rice won’t stick.

Spread rice on nori (inside-out roll option)

Wet your hands and take about 3/4 cup (roughly) of prepared sushi rice. Spread rice evenly over the nori, covering the entire sheet to the edges for an inside-out style; press gently but firmly to create an even layer about 1/4 inch thick. If you prefer a traditional roll (nori outside), place rice on the opposite side so nori faces out.

Flip (if inside-out)

If you made an inside-out roll (rice on the outside), carefully flip the nori sheet so the rice side is down on the plastic-wrapped mat, exposing the nori side up for filling placement.

Add fillings

Along the near edge of the nori (the edge closest to you), place a 1-inch strip of imitation crab, a few cucumber matchsticks and 3–4 avocado strips across the width, leaving about 1 inch clear at the far edge for sealing.

Roll

Using the bamboo mat, lift the near edge and roll away from you, tucking the filling as you go and applying gentle, even pressure to form a tight cylinder. Seal the roll by moistening the far edge of the nori with a little water and finishing the roll.

Finish outside

If rice is on the outside, sprinkle toasted sesame seeds over the rice and gently press so they adhere. For extra presentation, you can trim the roll ends for neatness.

Slice

Place a sharp chef's knife under hot running water or wipe with an oiled towel, then sharpen as needed. Lightly oil the blade with about 1 tsp neutral oil. Cut each roll into 6–8 equal pieces by slicing with a single clean stroke for each piece, wiping and re-oiling the knife between cuts to prevent sticking.

Arrange California rolls on a platter. Serve with soy sauce, pickled ginger and wasabi to taste. Consume within a few hours for best texture; refrigerate if holding longer (cover with plastic wrap) and bring to near-room temperature before serving.