California Recipe

Rinse and cook rice

Rinse 2 cups sushi rice under cold water until the rinse runs clear (about 3–4 rinses). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot. Cook according to 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 4 tablespoons rice vinegar, 2 tablespoons sugar and 1 teaspoon salt in a small saucepan or microwave just until sugar dissolves; do not boil. Transfer cooked rice to a wide shallow bowl. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon while fanning or allowing steam to escape until rice is slightly glossy and sticky. Cool to near room temperature (30–45 minutes) covered with a damp towel to prevent drying.

Prepare crab

If using imitation crab, shred or flake 8 oz into bite-sized pieces. Optionally mix with 1 tablespoon mayonnaise for creaminess. Keep chilled until assembly.

Prepare avocado

Peel and slice 1 ripe avocado into long strips about 1/4-inch thick. Toss gently with 1 teaspoon lemon juice if desired to slow browning. Keep ready for assembly.

Set up mat and nori

Place a bamboo sushi mat on a work surface and cover with plastic wrap. Place 1 full nori sheet shiny side down on the mat. Keep a small bowl of water nearby to wet your hands to prevent sticking.

Spread rice

Wet your hands and grab about 3/4 to 1 cup of seasoned sushi rice. Gently spread an even layer of rice over the nori, covering roughly 3/4 of the sheet and leaving the top 1 inch of nori uncovered to seal the roll. Press lightly so rice adheres but do not compress too much.

Add fillings

Flip the nori (rice side down) if you prefer inside-out rolls with tobiko on the outside. For a classic California roll (rice outside with tobiko outside optional), leave rice on the outside: sprinkle 1 tablespoon of tobiko evenly over the rice (press gently to adhere) or leave tobiko to garnish later. Place a line of crab (about 2 oz) along the middle of the nori on the inner side, then place 3–4 avocado slices alongside the crab.

Roll the sushi

Lift the edge of the mat closest to you and roll it over the fillings, tucking the nori to form a tight cylinder. Gently press and continue rolling until you reach the uncovered top edge; wet the exposed nori edge with a little water to seal. Using the mat, gently shape and compress the roll to make it firm and even.

Apply tobiko (if rice-outside)

If you left tobiko for the outside: place a piece of plastic wrap on the mat, put the roll on top, spread 2 tablespoons tobiko onto the rice-covered roll, and press gently so the roe sticks to the rice. Alternatively, flip the roll rice-side up onto a sheet of plastic wrap and roll through the tobiko to coat.

Cut the roll

With a very sharp knife dipped in water (wipe between cuts), slice the roll into 6–8 equal pieces. Clean the knife blade between cuts for tidy slices. Optional: sprinkle toasted sesame seeds on the cut faces for extra flavor.

Serve

Arrange sliced California roll on a platter. Serve with soy sauce, wasabi and pickled ginger alongside. Garnish with any remaining tobiko as desired.

Keep a damp cloth over unused rice to prevent it drying. Work with slightly wet hands to handle rice easily. Use plastic wrap on the bamboo mat to keep it clean and to help apply tobiko if needed. Chill rolls briefly if preparing ahead, but serve at room temperature for best texture and flavor.