California Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, rubbing the grains until the water runs nearly clear (about 3–4 minutes). Drain. Combine rinsed rice and 2.2 cups water in a medium saucepan with a tight-fitting lid. Let rice soak 20–30 minutes (optional but recommended). Bring to a gentle boil over medium heat, then reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 4 tbs rice vinegar, 2 tbs sugar, and 1 tsp fine sea salt in a small saucepan over low heat or microwave briefly, stirring until sugar dissolves. Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold in the vinegar mixture with a wooden paddle or spatula, using cutting and fanning motions to cool the rice quickly and preserve stickiness. Spread rice thinly to help it cool to body temperature (about 15 minutes).

Prepare crab filling by shredding 8 oz imitation crab or cooked crab meat into bite-sized pieces. Gently fold in 2 tbs mayonnaise until evenly coated; season with a small pinch of salt if desired. Slice 1 avocado in half, remove pit, peel, and cut each half into 4–6 long thin slices. Toss 1/2 cup julienned cucumber with a pinch of salt and pat dry to remove excess moisture.

Set up

Place the bamboo mat on a clean surface and wrap it with plastic wrap so rice doesn't stick. Keep a small bowl of water nearby to wet your hands (prevents rice sticking). Have the nori sheets, prepared rice, crab filling, avocado slices, and cucumber within reach.

Spread rice on nori (inside-out California roll)

Place one full nori sheet shiny-side down on the plastic-wrapped mat. Wet your hands and take about 3/4 to 1 cup of sushi rice, gently spread it evenly across the nori, leaving a 1/2-inch strip bare along the top edge to seal. Sprinkle 1/2 tbs toasted sesame seeds evenly over the rice (optional).

Flip and add fillings

Carefully flip the nori sheet so rice faces down on the plastic wrap and the bare nori edge is at the far side. This creates the inside-out roll. On the nori (rice-side down), about 1 inch from the near edge, arrange a strip of crab-mayo mixture (about 2 tbs), a few avocado slices, and a small line of cucumber juliennes across the width of the sheet.

Roll

Lift the near edge of the mat and nori together, tuck the fillings with your fingers, and roll away from you while applying gentle, even pressure with the mat to form a tight cylinder. Continue rolling until the bare nori edge seals the roll; dampen the edge with a little water if needed to help it stick. Press gently along the roll with the mat to shape it, then unwrap the roll from the mat and plastic.

Cut

Using a very sharp knife dipped in water and wiped dry between cuts, trim the ends of the roll and cut the roll into 6–8 equal pieces (for a full-size nori sheet aim for 8 pieces). Clean and wet the knife between cuts to keep slices neat.

Arrange the California roll pieces on a platter. Garnish with the remaining toasted sesame seeds and serve with pickled ginger, wasabi, and soy sauce on the side. Enjoy immediately for best texture; sushi rice is best at room temperature.