California Roll Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl and rinse under cold running water, gently swishing, until the water runs mostly clear (3–5 rinses). Drain 10 minutes.

Cook rice

Combine rinsed rice and 2.25 cups water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes.

Season rice

While rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves (do not boil). Transfer cooked rice to a large shallow bowl or hangiri if available. Gently fold seasoning into rice with a wooden spatula using cutting-and-fanning motions to avoid mashing the grains. Spread rice to cool to near room temperature (fan or circulate air).

Prepare fillings

Shred or pull apart 8 oz imitation crab into thin strips and toss with 2 tbs mayonnaise to moisten. Slice 1 large avocado into long 1/4-inch strips and squeeze a few drops of lemon or lime if desired to prevent browning. Halve 1/2 English cucumber lengthwise, remove seeds if preferred, and slice into long thin sticks (about 1/4-inch thick).

Prepare nori and mat

Place a bamboo rolling mat on your work surface and wrap it in plastic wrap to prevent sticking. Have a small bowl of water ready to wet your fingers to handle rice. Place 1 full nori sheet shiny-side down on the plastic-covered mat (if you prefer inside-out rolls with rice outside, place nori shiny-side up).

Apply rice to nori

With wet fingers, take about 3/4 to 1 cup of seasoned sushi rice and spread it evenly over the nori, leaving a 1-inch bare strip along the top edge (opposite the side nearest you) to seal. Press rice gently to an even thickness (~1/4 inch). If making inside-out rolls, turn the sheet over so rice faces the mat, then sprinkle toasted sesame seeds evenly over the rice surface and press gently.

Add fillings

If making a traditional California roll (rice outside), flip the nori sheet so the rice is facing down on the plastic and the nori side faces up. In a horizontal line about 1 inch from the bottom edge, place a row of crab mixture, then a row of cucumber sticks and avocado slices. Use amounts so each bite contains all three elements (about 2–3 tbs crab mixture and several cucumber and avocado strips per roll).

Roll

Lift the mat edge nearest you and begin to roll away from you, tucking the fillings with your fingers to form a tight cylinder. Apply even pressure with the mat as you roll to compress into a firm log. When you reach the bare nori strip, wet it lightly with water to help seal the seam, then finish rolling and press gently along the seam to secure.

Optional finish

If desired, press the roll rice-side-down onto a plate of masago or tobiko to coat the outside, or brush with a thin line of spicy mayo on top. Gently rewrap in the mat for 30 seconds to help adhesion.

Slice

With a very sharp knife, wet the blade and wipe it between cuts to prevent sticking. Trim the ends of the roll if desired, then slice the roll into 6–8 equal pieces using a gentle sawing motion. For uniform pieces, cut in half, then each half into thirds or fourths depending on roll length.

Plate

Arrange California roll pieces on a platter. Garnish with pickled ginger, wasabi, and soy sauce on the side. If using, sprinkle additional sesame seeds or a small spoonful of masago on each piece and drizzle a little spicy mayo.