California Roll Recipe

Rinse and cook rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs almost clear (about 2–3 minutes). Drain for 10 minutes. Combine rinsed rice and 1.8 cups water in a medium saucepan with a tight-fitting lid. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Turn off heat and let sit, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1 tbs sugar, and 1/2 tsp salt in a small saucepan or microwave just until sugar dissolves; do not boil. Transfer cooked rice to a wide shallow bowl (a wooden sushi oke is traditional). Drizzle the vinegar mixture evenly over the rice. Using a rice paddle or wooden spatula, fold and fan the rice gently to cool and to coat the grains (do not mash). Cool to slightly above room temperature (~20–25 minutes).

Prepare fillings

While rice cools, prepare fillings: shred or flake 8 oz imitation or cooked crab and toss with 2 tbs mayonnaise and 1 tsp wasabi (adjust wasabi to taste) until combined. Slice 1 avocado into thin 1/4" slices and immediately brush or lightly brush with a tiny bit of lemon juice or leave plain if using promptly. Cut 1/2 English cucumber into long thin matchsticks after seeding. Place toasted sesame seeds in a small bowl for later.

Set up rolling station

Place a bamboo sushi mat on a clean surface and cover it with plastic wrap to prevent sticking. Keep a small bowl of water nearby to wet your fingers (prevents rice sticking). Have the 4 nori sheets handy and keep the cooled sushi rice within reach.

Place rice on nori

Lay one nori sheet shiny side down on the plastic-wrapped bamboo mat. Wet your fingers and spread about 3/4 cup of sushi rice evenly over the entire sheet to the edges, pressing gently to create a uniform layer about 1/8" thick. Sprinkle about 1/2 tbsp toasted sesame seeds evenly over the rice. Flip the nori sheet rice-side down so the nori faces up on the mat.

Add fillings

On the side of the nori sheet closest to you, place a thin line (about 3/4" from the edge) of the crab-mayo mixture across the width. Above the crab, lay cucumber matchsticks and 3–4 avocado slices evenly across.

Roll the sushi

Lift the edge of the mat nearest you and begin to roll away from you, tucking the filling with your fingers to form a tight cylinder. Apply even pressure with the mat as you roll to shape but don't squeeze so hard that rice is forced out. Roll until seam is sealed, using a little water to moisten the bare nori edge if it doesn't stick.

Finish and cut

Place the roll seam-side down. Using a very sharp chef's knife dipped in water (and wiped between cuts), trim the ends and slice the roll into 6–8 even pieces. Repeat with remaining nori sheets, rice, and filling to make 4 rolls total.

Arrange California roll pieces on a platter. Serve with soy sauce, pickled ginger, and extra wasabi on the side. Optionally garnish with additional sesame seeds or thinly sliced scallions. Yield: about 4 rolls, serving 4 (4–6 pieces per person).