Spicy California Roll Recipe

Rinse the sushi rice under cold water until the water runs nearly clear to remove excess starch. Drain well.

Combine rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a gentle boil, then reduce heat to low, cover tightly and simmer 18 minutes; remove from heat and let rest, covered, for 10 minutes.

While the rice cooks, heat rice vinegar, sugar and salt in a small saucepan or microwave until sugar dissolves (do not boil). Let cool slightly.

Transfer the cooked rice to a large shallow wooden or plastic bowl (avoid metal). Using a rice paddle or spatula, gently fold the vinegar mixture into the rice while fanning or allowing steam to escape until rice is glossy and slightly sticky but not mushy. Spread rice to cool to room temperature (cover with a damp towel to prevent drying).

Mix the shredded imitation crab with Japanese mayonnaise and sriracha in a bowl. Adjust sriracha to desired heat; taste and set aside.

Slice the avocado in half, remove pit, peel and cut lengthwise into 8 thin slices. Toss avocado slices gently with a few drops of rice vinegar or lemon juice (optional) to slow browning.

Cut the cucumber in half lengthwise, scoop out seeds with a spoon if necessary, and cut into 4–6 long thin batons about 1/4" wide.

Place a bamboo mat on a clean work surface and cover it with plastic wrap (this keeps rice from sticking to the mat). Place one sheet of nori, shiny side down, on the plastic-wrapped mat.

Wet your hands in the water-vinegar mixture to prevent sticking. Take about 3/4 to 1 cup of prepared sushi rice and spread it evenly over the nori, leaving a 1/2" border at the top edge. Press rice gently to an even 1/4" thickness.

Sprinkle 1/2 tablespoon toasted sesame seeds and 1/2 tablespoon masago (if using) evenly over the rice surface.

Carefully flip the nori sheet rice-side-down so the rice faces the plastic wrap and the nori is facing up.

On the seaweed (nori) side, about 1" from the bottom edge closest to you, arrange a horizontal line of spicy crab mixture (about 2 tablespoons), cucumber batons (2–3 pieces), and avocado slices (3–4 slices) across the width of the nori.

Lift the edge of the mat closest to you and begin to roll away from you, tucking the filling firmly but gently to form a tight roll. Use the mat to press and shape the roll evenly as you go. Continue rolling until sealed; use the uncovered nori border to finish the seal.

If you want an inside-out roll with rice on the outside (uramaki): after flipping rice-side-down, continue as above so the fillings are on the nori side, then roll so the rice becomes the outside layer. If you prefer a simpler maki (nori outside), do not flip and place rice on nori directly.

Repeat to make 3–4 rolls total with remaining ingredients.

Wet a very sharp knife in the water-vinegar mixture and wipe dry. Trim the uneven ends of each roll if desired. Cut each roll into 8 equal pieces: slice in half, then each half into quarters, cleaning and wetting the knife between cuts to keep slices neat.

Arrange pieces on a platter. Top each piece with a small dot of extra spicy crab if you like and a sprinkle of masago and toasted sesame seeds.

Serve immediately with soy sauce, pickled ginger and wasabi on the side.