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Ingredients
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Sushi Rice
Filling and Toppings
Spicy Mayo
Nori and Extras
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker, combine the rinsed sushi rice and 1.25 cups of water. Cook according to the manufacturer's instructions.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. Mix together rice vinegar, sugar, and salt in a small bowl. Gently fold this mixture into the warm rice to season it. Let it cool to room temperature.
Prepare Fillings
- 4
- 5
Prepare Crab
Shred the imitation crab meat into bite-sized pieces.
Make Spicy Mayo
- 6
Combine Ingredients
In a small bowl, mix together mayonnaise, Sriracha, and lemon juice until well combined. Adjust Sriracha to taste for spiciness.
Assemble California Rolls
- 7
Prepare Rolling Station
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on the mat, shiny side down.
- 8
Add Sushi Rice
Wet your hands to prevent sticking, then take about a handful of sushi rice and spread it evenly over the nori, leaving about an inch at the top edge.
- 9
- 10
Roll the Sushi
Using the bamboo mat, carefully roll the nori over the filling, pressing gently but firmly to shape the roll. Continue rolling until you reach the exposed edge of the nori. Wet the edge with a little water to seal the roll.
- 11
Slice the Roll
With a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for cleaner slices.
- 12
Garnish and Serve
Sprinkle sesame seeds over the sliced rolls and top with yuzu tobiko. Serve with spicy mayo on the side.
