California Recipe

Rinse and Cook Rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, gently stirring with your hand, until the water runs almost clear (about 2–3 minutes). Drain well. Combine the rinsed rice and 240 ml water in a rice cooker or medium saucepan. If using a saucepan, bring to a gentle boil covered, then reduce heat to low and simmer covered for 12–14 minutes. Remove from heat and let rest, covered, for 10 minutes.

Prepare Sushi Vinegar

While the rice cooks/rests, combine 4 tbs rice vinegar, 2 tbs granulated sugar and 1 tsp fine sea salt in a small bowl. Stir until sugar and salt dissolve. Warm slightly (15–20 seconds) in the microwave if needed to dissolve more easily, then cool to room temperature.

Season Rice

Transfer hot rice to a wide shallow bowl or wooden hangiri if available. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting and folding motions to avoid smashing grains. Fan the rice or let it cool for about 10 minutes while continuing gentle folds to reach body temperature. Rice should be slightly glossy and sticky but individual grains intact.

Prepare Fillings

Shred or julienne 8 kani surimi sticks into thin strips. If using cucumber, peel, seed (if needed) and julienne enough to yield about 1/2 cup. Cut the avocado in half, remove the pit, peel, and slice each half lengthwise into 6–8 long thin strips. Toss the shredded kani with 3 tbs mayonnaise to lightly coat (this is optional but traditional for California-style). Toast 1 tbs sesame seeds in a dry skillet over medium heat, stirring, until fragrant and lightly golden (about 2 minutes).

Set Up Rolling Station

Place a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking. Place a nori sheet shiny-side down on the mat. Wet your hands with a little water (to prevent rice sticking).

Form the Roll (Uramaki-style Outside Rice - California Roll)

Place about 3/4 to 1 cup of seasoned sushi rice in the palm of your wet hand, then evenly spread it over the nori sheet to a thin layer leaving a 1 cm (1/2 inch) strip at the far edge without rice. Sprinkle toasted sesame seeds evenly over the rice. Carefully flip the nori so rice faces down on the plastic-wrapped mat (nori on top). Place a row of kani-mayo mixture along the center of the nori (about 6–8 strips), add a line of avocado slices, and add cucumber julienne if using. Using the mat, lift the near edge and roll firmly but gently away from you to enclose the filling, tucking the filling in as you roll to form a tight cylinder. Press gently to shape.

Slice the Roll

Using a very sharp knife, moisten the blade with water and wipe between cuts. Slice the roll into 8 equal pieces by cutting in half, then each half into quarters (or slice straight into 8). Clean and moisten knife between cuts to keep slices neat.

Finish & Garnish

Arrange the slices on a serving plate, sprinkle additional sesame seeds if desired, and serve with soy sauce, pickled ginger, and wasabi on the side.

Provide small dipping bowls of soy sauce, a little wasabi to mix into soy if desired, and pickled ginger to cleanse the palate between bites. Eat the California rolls with chopsticks or fingers.