California Roll Recipe

Serving: 4-6 people (makes 6-8 rolls)
Cooking Time: 30 minutes (plus 1 hour for rice cooling)

Ingredients

For the Sushi Rice:

• 2 cups short-grain sushi rice
• 2 1/4 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

For the California Rolls:

• 4-5 sheets nori (seaweed)
• 8 oz imitation crab sticks, shredded
• 2 ripe avocados, sliced thin
• 1 large cucumber, julienned
• 1/4 cup mayonnaise
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons fish roe or tobiko (optional)

For Serving:

• Soy sauce
• Pickled ginger
• Wasabi paste
• Extra sesame seeds for garnish

Instructions

Prepare the Sushi Rice

Rinse sushi rice in cold water until the water runs clear, about 3-4 rinses. Combine rice and water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Let rice stand covered for 10 minutes after cooking.

While rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Transfer hot rice to a large bowl and gradually fold in the vinegar mixture using a wooden spoon. Fan the rice while mixing to cool it down and create a glossy finish. Let rice cool to room temperature, about 1 hour.

Prepare the Filling

Shred imitation crab into bite-sized pieces and mix with mayonnaise until lightly coated. Cut avocados into thin slices and cucumber into thin strips about 4 inches long. Toast sesame seeds in a dry pan for 2-3 minutes until golden brown.

Set Up Your Rolling Station

Place a bamboo sushi mat on your work surface and cover it with plastic wrap. Have a bowl of water nearby for keeping your hands moist. Cut nori sheets in half if they seem too large for your preference.

Assemble the California Rolls

Place one sheet of nori shiny-side down on the plastic-covered mat. Wet your hands and spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top. Sprinkle rice with sesame seeds, then carefully flip the nori so the rice is facing down on the mat.

Add the Filling

Place a line of crab mixture, avocado slices, and cucumber strips across the center of the nori. Be careful not to overfill, as this will make rolling difficult.

Roll the Sushi

Using the mat, start rolling from the bottom, applying gentle but firm pressure. Keep the filling tucked in as you roll. When you reach the end, wet the exposed nori edge to help seal the roll. Give the finished roll a gentle squeeze through the mat to ensure it holds together.

Slice and Serve

Using a sharp, wet knife, cut each roll into 6-8 pieces with a sawing motion. Clean and wet the knife between cuts to prevent sticking. Arrange on a platter and garnish with additional sesame seeds or fish roe if desired.

Nutritional Information

Per serving (based on 6 servings):

• Calories: 285
• Protein: 12g
• Carbohydrates: 52g
• Fat: 8g
• Fiber: 4g
• Sodium: 720mg
• Omega-3 fatty acids: 0.2g

Helpful Tips

Rice is Everything: Perfect sushi rice is the foundation of great sushi. The rice should be sticky enough to hold together but not mushy. Always use short-grain sushi rice and let it cool completely before using.

Keep Hands Wet: Always work with wet hands when handling sushi rice to prevent sticking. Keep a bowl of water with a splash of rice vinegar nearby for this purpose.

Sharp Knife is Essential: A dull knife will crush your rolls and create messy cuts. Use a sharp chef’s knife and clean it with a damp cloth between cuts. Some sushi chefs even wet their knives with a rice vinegar solution.

Don’t Overfill: Less is more when it comes to sushi fillings. Overstuffed rolls are difficult to cut and eat. Aim for about 2 tablespoons of filling per roll.

Practice Makes Perfect: Your first few rolls might not look restaurant-perfect, and that’s completely normal. The taste will still be delicious, and your technique will improve with practice.

Fresh Ingredients Matter: Use the freshest avocados you can find – they should be ripe but still firm. If your avocados are too soft, they’ll turn mushy when you roll the sushi.

Storage Tips: California rolls are best eaten immediately after making. If you must store them, wrap individually in plastic wrap and refrigerate for no more than 24 hours. The rice will harden in the refrigerator, so let them come to room temperature for 15 minutes before eating.

Creative Variations: Try adding thin slices of mango, cooked shrimp instead of crab, or a drizzle of spicy mayo made with sriracha. You can also roll them with the nori on the outside for a more traditional presentation.