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, agitating with your hand, until the runoff is mostly clear. Drain 10–15 minutes. Combine rinsed rice and 1.6 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a gentle boil, reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 3 tablespoons rice vinegar, 1 tablespoon sugar and 1/2 teaspoon kosher salt in a small saucepan (or microwave) just until sugar dissolves; do not boil. Transfer cooked rice to a large shallow bowl (a hangiri or wide bowl if available). Pour seasoned vinegar over rice in thirds, gently folding with a rice paddle or wooden spoon to combine while fanning or allowing steam to escape so rice cools to near room temperature and becomes glossy. Do not overmix; keep rice slightly sticky. Cover with a damp towel to keep from drying until assembly.

Prepare crab salad

In a small bowl, flake 6 oz blue crab meat (or imitation crab), removing any large shells. Add 2 tablespoons mayonnaise and 1/2 teaspoon sriracha (adjust to taste). Gently fold until combined and slightly chunky. Taste and adjust seasoning; refrigerate until ready to assemble.

Prepare vegetables and avocado

Julienne 1/2 cup cucumber into long thin strips, removing seeds if watery. Slice 1 ripe avocado lengthwise into 6–8 long strips. Lightly brush avocado slices with a few drops of lemon or rice vinegar if desired to slow browning (optional).

Set up working station

Place a bamboo sushi mat on a clean surface and cover it with plastic wrap (optional) to keep mat clean. Have a small bowl of water nearby to wet your fingers (prevents rice from sticking). Lay 1 full nori sheet shiny side down on the mat.

Spread rice

Wet your fingers and take about 3/4 to 1 cup of prepared sushi rice. Spread rice evenly across the nori in a thin layer leaving a 1-inch strip at the top edge uncovered (this helps seal the roll). Press rice gently to adhere; do not compress too hard.

Flip nori (optional inside-out style)

For a classic California roll with rice on the outside you can flip the nori so rice faces out: place a sheet of plastic wrap or another bamboo mat over the rice, invert the nori (rice-side down) onto the plastic, then remove the mat. If you prefer nori on the inside (simpler), skip the flip and continue with nori rice-side up.

Add fillings

If nori is rice-side down after flipping, place the nori on the mat with the naked strip at the far edge. Along the near edge of the nori (about 1 inch from the edge), arrange a line of crab salad (about 2 tablespoons), then add cucumber julienne and 2–3 avocado strips. If you did not flip (nori inside), place fillings directly on rice the same way.

Roll the sushi

Lift the near edge of the mat and begin to roll away from you, tucking the fillings in tightly as you roll. Use the mat to press and shape the roll into a firm cylinder; do not squeeze too hard. Seal the naked strip of nori with a little water brushed along the edge. If you made an inside-out roll, continue to roll so rice is on the outside; if you rolled with rice on the inside, proceed similarly.

Apply masago and sesame

If rice is on the outside, lightly press 2 tablespoons masago and 1 teaspoon toasted sesame seeds onto the rice surface on the seam side of the roll or sprinkle along the top. If you rolled nori inside, you can brush a little mayo on the outside and sprinkle masago for garnish.

Slice and serve

Using a very sharp knife dipped in water (wipe knife between cuts), slice the roll into 6–8 even pieces. Clean the blade between cuts to prevent tearing. Arrange on a plate and serve with soy sauce, pickled ginger and wasabi to taste.