California Roll Recipe

Rinse Rice

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Cook Rice

In a rice cooker or a pot, combine the rinsed sushi rice and water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until water is absorbed.

Season Rice

Once cooked, transfer the rice to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice while fanning it to cool down.

Prepare Crab

If using fresh crab, shred it into bite-sized pieces. If using imitation crab, pull it apart into strips.

Slice Avocado

Cut the avocado in half, remove the pit, and slice into thin strips.

Slice Cucumber

Peel the cucumber if desired, then slice it into thin, long strips.

Prepare Rolling Station

Lay a bamboo sushi mat on a flat surface and place a sheet of nori, shiny side down, on the mat.

Spread Rice

Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.

Add Fillings

Place a few strips of crab, avocado, and cucumber horizontally across the center of the rice.

Roll Sushi

Lift the edge of the bamboo mat closest to you and roll it over the fillings, pressing gently but firmly to form a tight roll. Continue rolling until you reach the exposed edge of the nori.

Seal Roll

Moisten the edge of the nori with a little water to seal the roll. Allow it to sit seam-side down for a few minutes.

Slice Roll

Using a sharp knife, slice the roll into 6-8 pieces, cleaning the knife with a damp cloth between cuts.

Plate the Rolls

Arrange the sliced California rolls on a serving platter.

Add Accompaniments

Serve with soy sauce, wasabi, and pickled ginger on the side.