California Recipe

Rinse and Cook Rice

Place 1 cup short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear (about 3–4 minutes). Drain thoroughly. Transfer rinsed rice to a small pot with 1.1 cups water, cover, bring to a gentle boil over medium heat, then reduce heat to low and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Season Rice

While rice rests, combine 2 tablespoons rice vinegar, 1 tablespoon sugar and 1/2 teaspoon salt in a small microwave-safe bowl or saucepan and warm briefly (10–15 seconds) until sugar dissolves. Transfer rice to a shallow bowl or wooden hangiri if available. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool the rice to near room temperature (about 10 minutes). Cover with a damp towel to keep moist.

Prepare Crab

If using imitation crab (surimi), shred or flake 6 oz into bite-sized pieces. If using real cooked crab meat, pick through to remove shells. In a small bowl combine crab with 1 1/2 tablespoons mayonnaise and 1 teaspoon toasted sesame seeds (optional). Mix gently and taste; season with a pinch of salt if needed.

Prep Vegetables

Peel, pit and slice 1/2 avocado into 1/4-inch thick strips. Halve, seed and remove the cucumber seeds (use a spoon) and cut into long thin matchsticks about 3–4 inches long and 1/8–1/4 inch wide. Keep avocado slices in a bowl and brush lightly with a tiny squeeze of lemon or a drop of rice vinegar if desired to prevent browning (optional).

Prepare Workstation

Place a bamboo sushi mat on your work surface and cover it with plastic wrap. Keep a small bowl of water nearby to wet your hands and the knife to prevent sticking. If you want rice on the outside (uramaki/inside-out roll), sprinkle 2 tablespoons toasted sesame seeds or masago onto a plate for later.

Make Inside-Out Roll (California-style)

Lay one nori sheet shiny side down on the plastic-wrapped mat. Wet your hands and take about 3/4 cup of prepared sushi rice. Spread the rice evenly over the nori, leaving a 1/2-inch strip at the far edge uncovered. Press the rice firmly but gently. If making an inside-out roll, sprinkle the rice side with toasted sesame seeds or masago now and press lightly to adhere.

Flip and Add Filling

Carefully flip the nori so the rice side is down on the plastic wrap (nori now facing up). On the edge closest to you, place a thin line of the crab-mayo mixture (about 1/3–1/2 cup), then a line of cucumber matchsticks and 3–4 slices of avocado along the crab. Do not overfill; leave a small margin at the far edge.

Roll

Use the mat to lift the edge nearest you and roll away from you, tucking the filling in as you roll. Apply even pressure with the mat to form a tight cylinder. Once sealed, give the roll a gentle squeeze with the mat to compact it for 10–15 seconds.

Slice

Wet a sharp chef's or sushi knife with water and make a clean cut through the roll. Slice into 6–8 pieces by cutting in half, then each half into thirds or quarters, wiping and wetting the blade between cuts to keep slices neat. Arrange on a plate.

To Serve

Serve with soy sauce, a small dab of wasabi (optional), and pickled ginger if available. Makes 4 rolls (about 6–8 pieces) from these quantities; adjust to serve more.