California Recipe

Rinse and cook rice

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

Season rice

While rice cooks, warm 3 tablespoons rice vinegar, 1.5 tablespoons sugar and 1 teaspoon salt in a small saucepan or microwave just until sugar dissolves; do not boil. Transfer cooked rice to a large shallow bowl or wooden hangiri if available. Pour the vinegar mixture over the rice and fold gently with a rice paddle or spatula to coat—use a fanning motion or a fan/hand to cool rice as you fold to give a glossy finish. Rice should be slightly warm to room temperature before assembly (about 10–15 minutes).

Prepare crab: If using imitation crab sticks, shred or slice into long thin strips. If using cooked real crab, pick into bite-sized strips. Optional: gently fold crab with 2 tablespoons mayonnaise and 1 teaspoon kewpie or regular mayonnaise to lightly season; do not overmix or make wet.

Prepare vegetables: Halve the English cucumber lengthwise, scoop out seeds if watery, then cut into long 1/4-inch batons. Peel and slice the avocado lengthwise into 6–8 thin slices and keep a few drops of lemon or rice vinegar on slices if desired to slow browning.

Toast sesame seeds (optional): In a small dry skillet over medium heat, toast 1 teaspoon sesame seeds, stirring, until fragrant and lightly golden, about 1–2 minutes. Set aside to cool.

Prepare rolling station: Place a bamboo sushi mat on a clean surface and cover with plastic wrap to prevent sticking. Keep a small bowl of water nearby to wet your fingers (prevents rice from sticking). Place one nori sheet shiny side down on the mat.

Spread rice on nori: Wet your fingers and take about 3/4 cup of seasoned sushi rice (adjust slightly to preference). Gently spread the rice evenly over the nori sheet leaving a 1-inch (2.5 cm) strip along the far edge without rice to seal the roll. Press rice to an even 1/4–1/3 inch thickness; do not compact too tightly.

Flip nori (optional for inside-out style): For a classic California roll where rice is on the outside, place a sheet of plastic wrap over the rice and carefully flip the nori so the rice faces down on the plastic. If you prefer a nori-outside roll, skip the flip and proceed with rice on the nori.

Add fillings: Arrange crab strips (about 2 oz worth), 2–3 cucumber batons and 3–4 avocado slices in a horizontal line about 1 inch from the bottom edge of the nori (the edge closest to you). Sprinkle toasted sesame seeds over the avocado if using.

Roll the sushi: Using the bamboo mat, lift the bottom edge and roll it tightly over the fillings, pressing gently to shape. Continue rolling to the top edge, using the exposed nori strip to seal the roll—wet the strip lightly with water if needed to adhere. If rice was on the outside and you used plastic wrap, remove the plastic now.

Slice the roll: With a very sharp, wet knife, trim the ends of the roll and then slice into 6–8 equal pieces. Wipe the knife between cuts to keep slices clean and neat.

Plate and serve: Arrange California roll pieces on a plate. Serve with soy sauce, pickled ginger and a small dab of wasabi. Garnish with extra toasted sesame seeds if desired.