Spicy California Roll Recipe

Rinse and cook rice

Place 2 cups sushi rice in a fine-mesh sieve and rinse under cold running water until water runs clear (about 3–4 minutes). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, then reduce to low, cover and simmer 14–16 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar with 1.5 tbs sugar and 1 tsp salt in a small saucepan or microwave until sugar dissolves. Transfer hot cooked rice to a large shallow bowl or hangiri. Gently fold the vinegar mixture into rice with a wooden spatula using cutting-and-fanning motions to cool the rice quickly and give it a glossy finish. Rice should be slightly warm, not hot.

Prepare fillings

Shred or thinly slice imitation crab sticks into strips. Slice avocado lengthwise and cut into long thin slices. Julienne cucumber into thin batons and remove excess moisture with paper towel. Sprinkle toasted sesame seeds in a small bowl if using.

Prep rolling station

Place a bamboo sushi mat on a work surface and cover it with plastic wrap. Have a small bowl of water mixed with 1 tbsp rice vinegar nearby to wet your hands to prevent rice sticking. Lay out nori sheets with the rough side up (shiny side down).

Assemble rolls (inside-out California style)

Wet hands. Place about 1 cup of seasoned sushi rice on a nori sheet (use half a nori sheet for smaller rolls or a whole sheet for fuller rolls), spreading rice evenly to a 1/4-inch thickness, leaving a 1-inch border at the top edge. Sprinkle 1/2 tbs toasted sesame seeds over rice if desired. Carefully invert the nori so rice side is down on the plastic-covered mat (rice should face mat), exposing the nori side up. Place a line of crab (about 2 sticks worth), a few avocado slices, and ~2 tbsp julienned cucumber along the nori edge closest to you.

Roll and shape

Lift the mat edge closest to you and begin rolling away from you, tucking the filling in as you roll. Apply gentle pressure with the mat to shape the roll into a tight cylinder. When you reach the rice edge, dampen the exposed nori border with a little water to seal the seam. Repeat to make 3 more rolls. Let rolls rest seam-side down for 2 minutes to set.

Slice rolls

Using a very sharp knife dipped in water (wipe between cuts), slice each roll into 6–8 bite-sized pieces. Clean and re-wet the knife between cuts to get clean slices.

In a small bowl combine 1/2 cup mayonnaise, 2 tsp sriracha, 1/2 tsp Asian chili paste (optional), 1/2 tsp soy sauce and 1 tsp lime juice. Whisk until smooth and creamy. Taste and adjust heat — add more sriracha for spicier mayo. Transfer to a squeeze bottle or small piping bag for controlled application.

Whisk together 2 tbs Japanese mayonnaise, 1 tsp sriracha, 1/2 tsp chili oil (optional) and 1/2 tsp soy sauce. If the sauce is too thick, thin with up to 1 tsp water, one drop at a time, until it reaches a drizzling consistency. Transfer to a small squeeze bottle or spoon.

Arrange sliced California roll pieces on a serving plate. Drizzle spicy sauce over the top in a zigzag pattern. Add dots or thin lines of spicy mayo on top or serve spicy mayo alongside as a dipping sauce.

Garnish with extra toasted sesame seeds and optional a small dab of wasabi on the side. Serve immediately with soy sauce and pickled ginger.

Storage: If not serving right away, cover rolls tightly with plastic wrap and refrigerate up to 4 hours. Prepare sauces separately and add just before serving.