California (gf) Recipe

Rinse the short-grain rice under cold water until the water runs clear (about 4–6 rinses) to remove excess starch. Drain in a fine sieve for 20–30 minutes.

Combine the rinsed rice and 420 ml 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 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

While the rice cooks, combine rice vinegar, sugar and salt in a small bowl and stir until dissolved.

Transfer hot rice to a large shallow bowl. Gradually fold in the vinegar mixture with a wooden spoon or rice paddle, fanning the rice to cool it quickly to near room temperature. Cover with a damp towel and keep at room temperature until ready to assemble (do not refrigerate).

In a small bowl, whisk together mayonnaise, yuzu juice, rice vinegar, tamari, honey or mirin and a pinch of black pepper until smooth. Taste and adjust: add more yuzu for brightness or a touch more honey if too tart.

Gently fold the blue crab meat into 2 tablespoons of the prepared yuzu mayonnaise, taking care not to break up the lumps. Reserve the remaining mayo for drizzling or serving.

If crab is cold from the refrigerator, let it sit a few minutes to take edge off so flavors marry better. Season lightly with a touch more tamari if needed (no more than 1/4 tsp).

Slice the avocado in half, remove the pit, peel and slice lengthwise into 8–10 thin strips. Toss gently with a few drops of yuzu juice or lemon juice to prevent browning if desired.

Seed and cut the cucumber into long matchsticks about 3–4 mm wide and set aside. Pat any excess moisture with paper towel.

Place a bamboo mat on a clean work surface and cover it with plastic wrap. Place one nori sheet shiny-side down on the wrapped mat.

With wet hands, take about 3/4 cup of sushi rice and spread it evenly over the nori, leaving a 1.5 cm (1/2 inch) strip at the far edge of the nori clear for sealing. Press rice gently and evenly; do not compress too hard.

Flip the nori sheet so rice-side is down on the plastic wrap (this creates an inside-out roll with rice on the outside). If you prefer traditional nori-outside, skip the flip and continue with nori-side up.

Along the edge closest to you, place a horizontal line of cucumber matchsticks (about 1–2 tbs), then 2–3 slices of avocado, and a tablespoon or so of the yuzu-mayo tossed blue crab. Do not overfill.

Using the bamboo mat, roll the nori over the filling, applying gentle even pressure to form a tight cylinder. Seal the exposed nori edge with a little water or a dab of mayo.

If making inside-out rolls: after forming the roll, remove plastic wrap, sprinkle toasted sesame seeds over the rice if using, and press gently with the mat to adhere.

Using a sharp, very wet knife, slice each roll into 8–10 pieces. Wipe the knife clean between cuts for clean slices.

Arrange pieces on a platter. Dollop or pipe small amounts of the reserved yuzu mayonnaise on top of each piece (or brush a thin line). Sprinkle masago over the crab portions or on top of each roll piece (about 1/2 tsp per piece) so it adheres to the mayo.

Garnish with a light sprinkle of toasted sesame seeds if desired. Serve immediately with gluten-free tamari for dipping, pickled ginger and wasabi on the side.

Leftover rice or crab: store separately in airtight containers in the refrigerator and consume within 24 hours for best texture and safety. Do not refrigerate assembled rolls (they get soggy) unless necessary; if refrigerated, eat within 6–8 hours.