California Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, rubbing gently, until the water runs clear (about 3–4 minutes). Drain and transfer to a rice cooker pot or heavy saucepan. Add 2 1/4 cups water, cover, and cook per rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar with 2 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer cooked rice to a large shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice with a wooden spatula using cutting-and-fanning motions to cool the rice quickly and create a glossy texture. Fan or allow to cool to near room temperature (comfortable to the touch) before rolling (about 15–20 minutes).

Prepare crab mixture

If using imitation crab sticks, shred or chop them into 1-inch pieces. In a small bowl combine 8 oz shredded crab, 2 tbs mayonnaise, 1/2 tsp sesame oil, 1 tsp toasted sesame seeds, 1/2 tsp lemon juice, and 1/4 tsp kosher salt. Mix gently to coat. Taste and adjust seasoning; set aside.

Prepare avocado and cucumber

Peel and slice the avocado in half, remove the pit, and cut into long thin strips about 1/4 inch thick. Lightly sprinkle with a few drops of lemon juice to prevent browning. Cut 1/2 English cucumber in half lengthwise, scoop out seeds if watery, then julienne into matchstick strips about 3 inches long.

Prepare nori and rice

Place a bamboo sushi mat on a work surface and set a sheet of plastic wrap over it. Place one nori sheet shiny side down on the plastic. Wet your hands in the bowl of water to prevent sticking. With a handful of rice (about 3/4 to 1 cup), spread a thin, even layer over the nori leaving a 1-inch strip at the far edge without rice. Pat the rice gently — about 1/8–1/4 inch thick. Sprinkle 1/2 tsp of sesame seeds evenly over the rice if using.

Flip for inside-out roll (optional)

For a classic California roll (inside-out), place a second bamboo mat or use the plastic to help invert: press the rice-covered nori (rice side down) onto a second sheet of plastic and flip so the rice is facing down on the plastic. Carefully remove the original bamboo mat and the nori backing so the nori is now on top and rice is facing up on the plastic/wrapped mat.

Add fillings and roll

Along the edge closest to you, place a line of the crab mixture (about 2–3 tbs), a few avocado strips, and cucumber julienne across the width of the nori. Lift the edge of the mat, fold it over the filling, and using even pressure, roll away from you to form a tight cylinder. Squeeze gently as you roll to compact the roll. Finish seam-side down. If you flipped for inside-out, the rice will be on the outside; if not, the nori will be outside (both are acceptable).

Trim and cut

Lightly wet a very sharp knife blade and trim the ends of the roll to neaten. Cut the roll into 6–8 equal pieces by slicing with a single smooth motion, wiping and wetting the blade between cuts to prevent sticking. Repeat with remaining ingredients to make 3–4 rolls total depending on rice distribution.

Arrange the California roll pieces on a serving plate. Garnish with additional toasted sesame seeds if desired. Serve with pickled ginger, wasabi, and soy sauce on the side. Eat immediately for best texture. Leftover sushi rice or rolls may be refrigerated up to 24 hours but will lose quality.