California Roll Recipe

Rinse and cook rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water until the water runs nearly clear (about 2–3 minutes). Drain. Combine the rinsed rice and 1.65 cups water in a rice cooker or heavy saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let steam, covered, for 10 minutes.

Season rice

While the rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt in a small saucepan over low heat or in the microwave just until sugar dissolves; do not boil. Transfer cooked rice to a large shallow bowl (a wooden sushi oke if available). Pour the seasoned vinegar over the rice and gently fold with a rice paddle or spatula using cutting and fanning motions to cool the rice to near room temperature (about 5–8 minutes). Cover with a damp towel to keep moist.

Crab mixture

Shred or flake 8 oz imitation or cooked crab into bite-sized pieces. Gently mix the crab with 2 tbs Japanese mayo in a small bowl until evenly coated. Taste and adjust mayonnaise to preferred creaminess. Keep chilled until assembly.

Cucumber and avocado

Trim the cucumber, remove seeds if very watery, and cut into long thin batons approximately 1/4" x 1/4" x 3" (julienne). Peel, slice the avocado in half, remove the pit, and cut into long slices roughly the same length as the cucumber. To prevent browning, keep avocado slices refrigerated and assemble quickly.

Prepare mat and nori

Wrap a bamboo sushi mat with plastic wrap to prevent sticking. Place a sheet of nori shiny side down on the plastic-wrapped mat. For an inside-out roll (rice on the outside), you will use the nori on the inside and rice on the outside.

Spread rice on nori

Wet your hands lightly with water (and a tiny pinch of rice vinegar if desired) to prevent sticking. Take about 3/4 cup of cooled sushi rice and spread it evenly over the nori sheet in a thin layer, leaving a 1/2" strip at the top edge free of rice. Press gently so rice adheres but do not compress too much.

Flip and add fillings

Carefully flip the nori so rice faces down on the plastic wrap and nori faces up. Place a line of the crab-mayo mixture roughly 1" from the bottom edge of the nori sheet, then add cucumber batons and avocado slices in a row on top of the crab. Do not overfill—keep a neat line for easier rolling.

Roll

Using the bamboo mat, lift the edge closest to you and begin rolling away from you, tucking the nori over the filling to form a tight cylinder. Press gently but firmly with the mat to shape. Continue rolling until seam is closed. Use the mat to compress the roll slightly for a uniform shape.

Coat with tobiko

Place the roll seam-side down. Wet your hands and pick up about 3 tbs tobiko; spread it on a flat plate. Roll the sushi, rice-side down, across the tobiko so the roe sticks to the outside of the rice. Lightly press toasted sesame seeds over any gaps if using.

Slice

Using a very sharp, wet knife (dip in water between cuts), slice the roll into 8 equal pieces. Wipe the knife after every 2 cuts to keep clean edges.

Arrange the sliced California rolls on a platter. Serve immediately with soy sauce, pickled ginger and wasabi on the side. Store any leftovers tightly wrapped in the refrigerator and consume within 24 hours for best texture.