California Recipe

Rinse 1 cup short‑grain sushi rice in cold water, swirling and draining until the rinse water runs nearly clear (about 4–5 rinses). Drain 10–15 minutes.

Combine rinsed rice and 1.1 cups water in a rice cooker or small pot. If using a pot, bring to a boil, then reduce to low, cover and simmer 12–14 minutes. Remove from heat and let sit, covered, 10 minutes.

While rice rests, whisk together 3 tablespoons rice vinegar, 1 tablespoon granulated sugar and 1 teaspoon fine sea salt until dissolved.

Transfer hot cooked rice to a large shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a cutting/fan motion to separate grains and cool the rice to slightly warm. Do not mash. Cover the rice with a damp towel to keep moist until assembly (up to 30 minutes). Yield about 2.5 cups seasoned sushi rice.

Prepare fillings: shred or flake 8 oz imitation crab and mix with 2 tablespoons mayonnaise in a small bowl. Taste and adjust—add a touch more mayo if you prefer creamier filling.

Peel and pit the avocado. Slice lengthwise into 8–10 thin slices. If desired, toss avocado slices lightly with a teaspoon of rice vinegar to slow browning.

Seed the cucumber by slicing in half lengthwise and scraping out seeds. Cut into long thin matchsticks about 3–4 inches long and 1/8 inch thick.

Set up rolling station: bamboo sushi mat (optional) wrapped in plastic wrap, a small bowl of water for wetting hands, and the seasoned rice. Keep remaining ingredients within reach.

Place one nori sheet shiny side down on the mat. Wet your hands and spread about 3/4 cup of seasoned rice evenly over the nori, leaving a 3/4" (2 cm) strip at the far edge uncovered. Press rice gently and evenly to a thickness of about 1/4".

Sprinkle 1/2 tablespoon toasted sesame seeds and 1/2 tablespoon masago (if using) over the rice, pressing lightly so they stick (optional). Carefully flip the nori sheet rice-side down so rice is against the mat and nori side is up.

Along the edge of the nori closest to you, place a line of crab‑mayo mixture (about 2 tablespoons), a few cucumber matchsticks (about 1/8 cup), and 2–3 avocado slices. Keep fillings centered and do not overstuff.

Lift the mat edge nearest you and roll over the filling, tucking firmly but gently to form a cylinder. Continue rolling to the far edge, pressing lightly to seal the seam. Use a few drops of water on the exposed nori edge to help seal if needed.

Using a very sharp, wet knife, trim the roll ends and cut into 6–8 even pieces. Clean the knife between cuts to preserve neat slices. Repeat with remaining nori sheets and fillings. Yield: 4 rolls (24–32 pieces) depending on slicing.

If you used masago or tobiko and want it on the outside (outside‑rice style), after rolling, press additional masago onto the rice surface before cutting.

Arrange California roll pieces on a serving plate. Serve with pickled ginger, soy sauce and a small amount of wasabi. Optionally garnish with additional sesame seeds and a small spoonful of masago on each piece.

Store any leftover rolls wrapped tightly in plastic wrap in the refrigerator and eat within 24 hours for best texture. Note: sushi is best eaten fresh; rice firms and avocado may brown over time.