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Ingredients
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Sushi Rice
Fillings
Toppings
For Rolling
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear. This helps remove excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice with 2.5 cups of water. Cook according to the rice cooker instructions or bring to a boil, then cover and reduce heat to low for 20 minutes.
- 3
Season the Rice
In a small bowl, mix 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt until dissolved. Once the rice is cooked, transfer it to a bowl and gently fold in the vinegar mixture using a wooden spatula. Allow it to cool to room temperature.
Prepare Fillings
- 4
- 5
Prepare Crab Meat
If using imitation crab meat, shred or cut it into thin strips.
Assemble the Rolls
- 6
Lay Out Nori
Place a bamboo sushi mat on a flat surface and lay a sheet of nori, shiny side down, on the mat.
- 7
Spread Sushi Rice
Wet your hands to prevent sticking and grab a handful of sushi rice. Gently spread the rice over the nori, leaving about 1 inch at the top edge.
- 8
- 9
Roll the Sushi
Lift the edge of the mat closest to you and begin rolling the sushi away from you, tucking the filling in tightly. Continue rolling until you reach the exposed edge of the nori. Moisten the edge with a little water to seal the roll.
Serve the Rolls
- 10
Slice the Rolls
Using a sharp knife, slice the roll into 6 to 8 pieces. Clean the knife with a damp cloth between cuts for cleaner edges.
- 11
Garnish
Drizzle the rolls with spicy mayo and sprinkle yuzu tobiko on top before serving.
- 12
Enjoy!
Serve your California rolls on a platter with additional spicy mayo on the side for dipping.