Ingredients
Scale
- For the Sushi Rice:
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- 2 cups sushi rice (short-grain Japanese rice)
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- For the Filling:
- 1 avocado, thinly sliced
- 1 cucumber, julienned (seeds removed)
- 1/2 lb imitation crab meat (or real crab if preferred)
- 1 tbsp mayonnaise (optional, for crab mixture)
- For Assembly:
- 4 sheets nori (seaweed)
- Sesame seeds (optional, for rolling)
- Soy sauce, pickled ginger, and wasabi (for serving)
Instructions
- Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
- Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce to a simmer and cook for 20 minutes.
- In a small saucepan, heat the rice vinegar, sugar, and salt until dissolved. Let it cool slightly.
- Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
- Prepare the Filling:
- Slice the avocado and cucumber into thin strips.
- If using imitation crab, mix it with a tablespoon of mayonnaise for added creaminess.
- Assemble the California Roll:
- Place a sheet of nori on a bamboo sushi mat, shiny side down.
- Wet your hands and spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Sprinkle sesame seeds over the rice if desired.
- Flip the nori so the rice side is facing down.
- Arrange the avocado, cucumber, and crab mixture in a line across the center of the nori.
- Roll the Sushi:
- Using the bamboo mat, carefully roll the nori over the filling, tucking it in tightly as you go.
- Continue rolling until the entire sheet is rolled into a cylinder. Press gently to seal the edge.
- Slice and Serve:
- Use a sharp knife to slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
- Arrange the sushi rolls on a plate and serve with soy sauce, pickled ginger, and wasabi.