California Roll Recipe

Rinse and Cook Rice

Place 1.5 cups short-grain sushi rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until water runs nearly clear (about 3–4 minutes). Drain. Combine rinsed rice and 1.6 cups water in a rice cooker or heavy-bottomed pot. If using a pot bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Season Rice

While rice cooks, combine 3 tbs rice vinegar, 1 tbs sugar and 1/2 tsp fine sea salt in a small bowl and stir until dissolved. Transfer cooked rice to a large bowl (ideally a wooden hangiri or wide bowl). Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool the rice quickly; avoid smashing grains. Rice should be slightly glossy and sticky. Cover with a damp towel and keep at room temperature until assembly (up to 2 hours).

Prepare crab: If using imitation crab sticks, shred or slice them into long thin strips about 3–4 inches long. If using real crab meat, flake into bite-sized pieces. Place in a small bowl and toss with 1 tbs mayonnaise to lightly bind; set aside.

Prepare cucumber: Trim cucumber ends, then slice lengthwise into quarters. Remove seeds if large, then cut each quarter into long matchsticks roughly the length of the nori (~3–4 inches). Pat dry with paper towel.

Prepare avocado: Halve and pit the avocado. Remove skin and slice each half into 3–4 thin lengthwise slices. Toss gently with 1/2 tsp lemon juice and 1/4 tsp kosher salt to prevent browning and season.

Set up: Place a bamboo mat on your work surface and wrap it in plastic to prevent sticking. Place one full nori sheet shiny-side down on the mat. Keep a small bowl of warm water nearby to wet your fingers so rice won’t stick.

Spread rice: Wet your hands, then grab about 3/4 to 1 cup of prepared sushi rice and gently spread it evenly across the nori, leaving a 1-inch border at the far edge (the edge farthest from you) uncovered. Press rice gently to form an even layer about 1/4 inch thick. Sprinkle 1 tsp toasted sesame seeds over the rice if using.

Flip nori (inside-out/uramaki style): Using the bamboo mat, carefully flip the nori so the rice side is down on the plastic-wrapped mat and the bare nori is facing up. This makes a roll with rice outside (California roll style).

Add fillings: Arrange a line of crab mixture about 1 inch from the near edge of the nori (the edge closest to you). On top of the crab, add a row of cucumber matchsticks and avocado slices.

Roll: Lift the near edge of the mat and begin to roll away from you, tucking the filling tightly as you go. Pull the mat gently as you roll to keep pressure even and create a firm cylinder. Once rolled, press the mat around the roll for 10–15 seconds to shape it.

Slice: Transfer the roll to a cutting board. Wet a very sharp knife with warm water and slice the roll into 6–8 even pieces (clean and wet the knife between cuts to maintain clean slices).

Plate and serve: Arrange pieces on a plate. Serve with soy sauce, wasabi and pickled ginger. Optionally garnish with extra sesame seeds.