California Roll

Gather all the ingredients. Each California Roll requires ¾ cup (110 g) of sushi rice, so you‘ll need about 6 cups (880 g) of sushi rice to make 8 rolls

Wash and Rinse: Put 2¼ cups uncooked Japanese short-grain white rice in a large bowl. Add enough cold tap water to wet the rice, then drain. Use your fingers to gently agitate and “wash“ the wet rice grains in a circular motion for 10–15 seconds. Using very little water allows the grains to rub against each other. Next, add water to the bowl to rinse, then immediately pour off the cloudy water. Repeat this wash and rinse step two more times or until the water is almost clear. Then, drain the rice well in a fine-mesh sieve and shake off any excess water

Soak and Cook: Transfer the well-drained rice to the inner pot of a rice cooker. Add 2¼ cups water to the pot. Level the rice, then place 1 piece kombu (dried kelp) on top. Let the rice soak in the water for 20–30 minutes. Then, start cooking. If you don‘t have a rice cooker, cook the rice in a pot on the stove, Instant Pot, or donabe with the measured water I specified in this recipe

Homemade Sushi Vinegar (optional): Combine ⅓ cup rice vinegar (unseasoned), 3 Tbsp sugar, and 1½ tsp Diamond Crystal kosher salt in a small saucepan. Bring it to almost simmering over medium-high heat. Whisk until the sugar completely dissolves. You can also put the ingredients in a microwave-safe bowl and heat in the microwave for 1 minute, or until the sugar dissolves. Set aside to let it cool

Season the Rice: When the rice is cooked, discard the used kombu (or repurpose it to make simmered kombu)

If using a sushi oke (hangiri), first moisten it with running water, drain well, and dry with a clean towel. Next, transfer the hot cooked rice to the sushi oke or a large salad bowl or baking sheet lined with parchment paper. Then, spread out the rice evenly so it will cool faster. Tip: A wooden tub helps absorb excess moisture while a ceramic bowl can‘t

Immediately pour ⅓ cup seasoned rice vinegar (sushi vinegar) or the cooled homemade sushi vinegar over the hot rice

With a rice paddle, gently “slice” the hot rice at a 45-degree angle to incorporate the sushi vinegar and separate the rice chunks. Do not stir or mash the rice because that may break the grains and make the rice mushy. While slicing, vigorously fan the rice with a paddle fan or other fan to remove the excess moisture and make the rice shine

Cover the prepared sushi rice with a damp cloth at all times to prevent it from drying

Crabmeat: Remove 5 oz real or imitation crabmeat from the packaging. Cut it into smaller pieces, about 1 inch (2.5 cm) wide

Separate and shred the crabmeat with your fingers and place in a bowl. Add 1 Tbsp Japanese Kewpie mayonnaise and mix it all together

Cucumber: Cut 2 Japanese or Persian cucumbers into quarters lengthwise

Remove and discard the seeds. Then, cut the cucumber lengthwise into thin, long strips

Avocado: Cut 1 avocado (large) in half lengthwise around the seed. To do this, insert the knife through the skin and flesh until it meets the pit. Holding the knife in place, rotate the avocado with your other hand so the knife slices all the way around the pit. Next, twist the two halves until they separate

To remove the pit, set the avocado half on the cutting board or hold it in your non-dominant hand with a folded kitchen towel for safety. Gently hack into the pit with the heel of the knife to embed its edge. Then, twist the knife and pit in a counter direction to the avocado. The pit will come out smoothly. To make thin slices, first cut the avocado halves in half again lengthwise (leave the skin on, for now).

Then, carefully cut them lengthwise into thin, ¼-inch (6-mm) slices, again leaving the skin on. Squeeze the juice of ½ lemon over the cut avocados to prevent them from turning brown

Nori: Cut 4 sheets nori (dried laver seaweed) in half crosswise to make 8 half sheets

Cover the front and back surfaces of the bamboo sushi mat with plastic wrap

Keep the sides uncovered so no air gets trapped

Dip a ¾-cup measuring cup into a bowl of water to wet it and fill the cup with sushi rice

Lay a nori half sheet, shiny side down, on the bamboo sushi mat. Wet your fingers in the water bowl and evenly spread ¾ cup (110 g) sushi rice across the nori. Apply very gentle pressure so you don‘t mash the rice grains. Alternatively, you can use a plastic rice paddle to keep your hands clean

Sprinkle the rice with about ½ Tbsp toasted white sesame seeds

Flip over the nori sheet so that the sushi rice is now facing down on the bamboo mat. Align the nori about 1 inch (2.5 cm) away from the bottom edge of the mat. Next, line up a portion of the crabmeat, avocado (skins removed), and cucumber across the width of the nori about ½ inch (1.3 cm) away from the nori‘s bottom edge. Don‘t add too much filling, or else it‘ll be extremely difficult to seal the roll

To roll the sushi, grab the bottom edge of the mat with your index fingers and thumbs while holding the filling in place with your other fingers

Roll the sushi mat over the filling until the rice at the bottom edge meets the nori near the top edge. Then, flip back the mat‘s bottom edge toward you

Firmly squeeze the roll through the mat with one hand while you use your other hand to pull the top of the bamboo mat away from you. This helps form the roll into a tight cylinder

Next, use one hand to lift and pull the bottom edge of the bamboo mat slightly as you use your other hand to roll the sushi forward through the bamboo mat. Keep gentle pressure on the mat as you roll

To shape the roll, press on the top with your index fingers while squeezing the sides with your thumbs and other fingers. Your sushi roll is now done.Transfer the roll to a tray or plate and cover with a damp cloth at all times to prevent it from drying. Continue making the remaining rolls

With a very sharp knife, cut each roll in half crosswise. Then, cut each half into 4 pieces. Clean the knife with a damp cloth after every few cuts

Place the bamboo sushi mat over the cut roll and re-shape it one last time. Remove the mat and add the optional toppings of your choice, like ikura (salmon roe) or yuzu-flavored tobiko (flying fish roe)

Serve the California Rolls with a small dish of soy sauce and wasabi for dipping and pickled sushi ginger (optional) on the side. Enjoy!

It‘s best to enjoy sushi rolls the same day you make them. Rice gets hard and dry in the refrigerator. If you really want to refrigerate them, my recommendation is to cover them with plastic and a thick kitchen towel, so the rice will stay cool and safe but not become cold