California roll (sushi) Recipe

Japanese · Main course · 50 min total

A classic inside-out sushi roll filled with crab, avocado, and cucumber, perfect for beginners and sushi lovers alike.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 sheets nori (seaweed)
• 1/2 pound imitation crab sticks (or real crab meat)
• 1 avocado, sliced
• 1/2 cucumber, julienned
• 1 tablespoon toasted sesame seeds
• Soy sauce, for dipping
• Pickled ginger and wasabi, for serving

Instructions

1. Rinse sushi rice in cold water until water runs clear. Combine rice and water in a saucepan; bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. In a small bowl, mix rice vinegar, sugar, and salt. Fold into the cooked rice using a wooden spatula. Fan the rice to cool it to room temperature.
3. Place a sheet of nori shiny side down on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top edge. Sprinkle sesame seeds over the rice.
4. Flip the nori over so the rice side is down on the mat. Arrange crab sticks, avocado slices, and cucumber strips horizontally across the center of the nori.
5. Using the mat, roll the sushi away from you, applying gentle pressure to shape a tight cylinder. Moisten the top edge of the nori with water to seal.
6. Repeat with remaining ingredients. Slice each roll into 8 pieces using a sharp, wet knife. Serve with soy sauce, pickled ginger, and wasabi.

Tips

• Use a sharp knife and wipe it clean between cuts for neat slices.
• For best texture, serve immediately or store in the refrigerator for up to 4 hours.
• If using real crab, shred it and mix with a little mayonnaise for extra flavor.

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