California Roll Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 3–5 rinses). Drain 10 minutes.

Cook rice

Combine rinsed rice and 2 1/4 cups water in a rice cooker or medium pot. If using a pot, bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, combine 4 tbs rice vinegar, 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 (preferably wooden). Pour seasoning evenly over rice and fold gently with a rice paddle or spatula to combine and cool to lukewarm (fan while mixing if possible).

Crab mixture

If using imitation crab, shred or slice the sticks into thin strips. If using real cooked crab, flake into bite-sized pieces. Place crab in a small bowl and mix with 2 tbs mayonnaise. Taste and adjust mayo if desired.

Cucumber

Trim ends of 1/2 cup cucumber and cut into long, thin matchstick strips approximately 3–4 inches long. If the cucumber has large seeds, scoop them out before cutting. Pat dry on paper towel to remove excess moisture.

Avocado

Cut the avocado in half, remove the pit, and peel. Slice the avocado into long thin slices about 1/4" thick. To prevent browning, you can lightly brush the slices with a drop of lemon juice (optional).

Prepare mat and nori

Place bamboo sushi mat on work surface and cover with plastic wrap to prevent sticking. Place one full nori sheet shiny side down on the plastic-wrapped mat.

Spread rice

Wet your fingers lightly with the water (and a little rice vinegar if using) to prevent sticking. Scoop about 3/4 cup seasoned sushi rice (adjust slightly) and place it on the nori. Using the pads of your fingers, gently spread the rice evenly across the nori in a thin layer, leaving a 1/2" strip of nori clear along the top edge. Aim for rice about 1/4" thick. If making inside-out roll (rice outside), flip the nori so rice is on the outside: after spreading rice on nori, sprinkle 1–2 tsp toasted sesame seeds over the rice, then carefully flip the nori/rice over so that bare nori faces up.

Arrange fillings

On the nori (the side without rice if inside-out) about 1" from the bottom edge, lay a thin line of crab-mayo mixture (about 2 oz worth), then align cucumber matchsticks and 3–4 slices of avocado across the width of the nori.

Roll

Lift the bottom edge of the mat and begin to roll tightly but gently away from you, tucking the fillings as you go. Use the mat to press and shape the roll into a firm cylinder, sealing the top edge of the nori with a little water if needed.

Finish (for inside-out rolls)

If you flipped the roll so rice is outside, leave seam side down and press gently to seal. If you want sesame seeds on the outside, ensure they are adhered to the rice.

Slice the roll

Remove the plastic wrap from the mat. Place the roll on a cutting board. Wet a very sharp knife in the reserved water (or water with a splash of rice vinegar) and slice the roll in half. Wipe the knife clean, re-wet, then slice each half into 3 pieces to make 8 equal pieces total. Use a gentle sawing motion to avoid squashing the roll.

Plate

Arrange the 8 pieces on a plate. Serve immediately with soy sauce, pickled ginger, and wasabi on the side.