Cali Roll Recipe

Rinse and Cook Rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swirling until the water runs clear (3–4 minutes). Drain. Combine rinsed rice and 360 ml water in a rice cooker or pot. If using a pot, bring to a gentle boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest covered 10 minutes.

Season Rice

While rice rests, warm 3 tbs rice vinegar, 1 tbs sugar and 0.5 tsp salt briefly in a small saucepan or microwave just to dissolve sugar. Transfer cooked rice to a large shallow bowl, pour seasoning evenly over rice and fold gently with a cutting motion using a rice paddle or spatula until combined and slightly glossy. Fan rice to cool to near room temperature (cover with damp towel to prevent drying).

In a medium bowl, combine 8 oz shredded imitation crab, 4 tbs mayonnaise, 1 tbs kewpie (if using), 1 tsp sriracha, 1 tbs finely chopped scallion, 0.5 tsp toasted sesame oil and 0.25 tsp black pepper. Mix gently until evenly coated. Taste and adjust mayo or sriracha to preference. Refrigerate until assembly.

Prepare avocado: cut in half, remove pit, peel or scoop flesh and slice into 6–8 thin lengthwise slices. Keep slices intact and cover with a little lemon juice if desired to prevent browning.

Prepare cucumber: cut lengthwise into quarters, remove seeds if needed, then slice each quarter into long thin sticks approximately 3–4 mm thick and 8–10 cm long.

Set up your rolling station: bamboo mat covered with plastic, a small bowl of water to wet hands, and toasted sesame seeds nearby.

Place 1 nori sheet shiny-side down on the bamboo mat. Wet your hands and scoop about 3/4 cup seasoned sushi rice (measured loosely) onto the nori, spreading it evenly to cover approximately 3/4 of the sheet closest to you, leaving the top 1/4 (far edge) free of rice to seal later. Lightly press rice so it adheres but not too compacted. Sprinkle ~1/2 tbs toasted sesame seeds over the rice if desired.

Flip the nori and rice so rice side is down on the plastic wrap (optional: for inside-out roll; if you prefer traditional inside nori leave as-is and place fillings on rice). For a classic California roll (inside-out), keep rice on the outside and nori inside; otherwise skip the flip and proceed.

On the nori (or on the rice if flipped), arrange a line of the house-made cali mix about 2–3 cm from the near edge across the center. Add 3–4 slices avocado and a few cucumber sticks alongside the crab mixture in a single line.

Using the bamboo mat, lift the near edge and roll firmly but gently away from you, tucking the filling inside as you roll. Apply gentle pressure to form a tight cylinder. When you reach the far edge, wet the free nori strip with a bit of water to seal the roll.

If you made an inside-out roll (rice on outside), sprinkle additional toasted sesame seeds over the outside and press lightly with the mat to adhere.

With a very sharp chef's or sushi knife, wet the blade and trim the ends of the roll to neaten. Slice the roll into 6–8 equal pieces by cutting with a clean, wet stroke (wipe the blade between cuts to keep slices clean).

Arrange the pieces on a plate. Serve with soy sauce, pickled ginger and wasabi on the side. Optionally garnish with extra scallion or sesame seeds.