California Roll Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl and rinse under cold water, swirling with your hand, until the water runs almost clear (about 4–6 rinses). Drain 10 minutes.

Cook rice

Combine rinsed rice and 2.2 cups water in a rice cooker or a heavy saucepan. If using a saucepan, bring to a boil, then reduce to low, cover, and simmer 18 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While the rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar, and 1 tsp salt in a small pan over low heat or in the microwave just until sugar dissolves. Transfer cooked rice to a wide shallow bowl (a wooden hangiri if available). Pour the vinegar mixture over rice and cut/fold the rice gently with a wooden paddle or spatula to mix while fanning to cool to near room temperature (about 8–10 minutes). Do not mash — you want glossy, separate grains.

Prepare krab mixture

In a small bowl combine 8 oz shredded imitation crab, 2 tbs mayonnaise, and 1 tsp toasted sesame oil. Taste and adjust seasoning; set aside in the refrigerator until assembly.

Prepare avocado

Peel and pit 1 ripe avocado. Slice into long thin strips (about 1/4-inch thick). Toss gently with 1 tsp lime juice to slow browning, if using.

Prepare cucumber

Trim the cucumber ends, halve lengthwise, remove seeds with a spoon if needed, and cut into long thin matchsticks approximately the same length as your nori sheet.

Prepare rolling station

Place a bamboo sushi mat on a clean work surface and wrap it in plastic wrap (prevents rice sticking). Have a small bowl of water nearby to wet your hands and a plate for finished rolls. Toast sesame seeds in a dry pan over medium heat 1–2 minutes until fragrant, if not pre-toasted.

Lay out nori and rice

Place 1 nori sheet shiny side down on the mat. Wet your hands and grab about 3/4 to 1 cup of seasoned rice. Spread the rice evenly over the nori leaving a 1-inch strip at the top edge bare (this helps seal). Rice layer should be thin — about 1/4-inch. Sprinkle 1/2 tbs sesame seeds evenly over the rice. Repeat for remaining sheets.

Flip for inside-out style (optional)

If you prefer an inside-out (uramaki) roll like many California rolls, place the nori with rice facing down on the mat by carefully flipping the nori so rice faces down on the plastic-covered mat. Continue with filling placement on the exposed nori. If you keep nori outside (maki), skip this step.

Add fillings

Along the edge closest to you (about 1 inch from the bottom), spread an even line of the krab mixture (about 2 tbs), then place a row of avocado slices (3–4 strips) and 3–4 cucumber matchsticks across the width of the roll.

Roll the sushi

Lift the edge of the mat closest to you and begin rolling away from you, tucking the filling with your fingers to form a tight cylinder. Apply even pressure with the mat as you roll, sealing the bare nori edge with a little water. For inside-out rolls, the rice will be the outside layer; for traditional maki, the nori will be outside.

Slice the roll

Using a very sharp knife dipped in water (wipe and re-dip between cuts), trim the uneven ends if desired and slice the roll into 6–8 pieces. Clean the knife between cuts for neat slices.

Plate and garnish

Arrange pieces on a serving plate and garnish with extra sesame seeds. Serve with soy sauce, pickled ginger, and wasabi.