California Roll Recipe

Cook Time: 50 minutes

Prep Time: 30 minutes

2 cups sushi rice (uncooked)

2 1/2 cups water

1/4 cup rice vinegar

2 tablespoons sugar

1 teaspoon kosher salt

6 sheets toasted nori (seaweed)

8 ounces real crab meat (or high-quality imitation crab, shredded)

2 tablespoons Japanese mayonnaise (Kewpie preferred)

1 teaspoon fresh lemon juice

1 ripe avocado, thinly sliced

1 medium cucumber, julienned (seeds removed)

1 tablespoon toasted sesame seeds

1 tablespoon black sesame seeds

1 tablespoon chives, finely chopped

1 teaspoon wasabi paste (optional, for serving)

Pickled ginger (for serving)

High-quality soy sauce (for serving)

Rinse the sushi rice under cold water until the water runs clear, then drain thoroughly.

Combine the rinsed rice and 2 1/2 cups water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then cover and simmer on low for 18 minutes. Let it rest, covered, for 10 minutes off the heat.

In a small saucepan, combine rice vinegar, sugar, and kosher salt. Heat gently, stirring, until the sugar and salt dissolve. Let cool.

Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a rice paddle or spatula, fanning the rice to cool it quickly. Cover with a damp towel and let it come to room temperature.

In a bowl, mix the shredded crab meat with Japanese mayonnaise and fresh lemon juice until evenly coated.

Peel and pit the avocado, then slice it thinly. Julienne the cucumber and remove the seeds.

Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Lay a sheet of toasted nori, shiny side down, on the mat.

With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top edge. Sprinkle a mix of toasted and black sesame seeds over the rice.

Flip the nori sheet so the rice side is facing down on the plastic wrap.

Arrange a line of crab mixture, avocado slices, and julienned cucumber along the bottom edge of the nori (the edge closest to you).

Using the bamboo mat, lift the edge of the nori and roll it tightly over the fillings, pressing gently but firmly. Continue rolling until you reach the border, then press to seal.

Remove the roll from the mat and place it seam-side down. With a sharp, wet knife, slice the roll into 6-8 even pieces, wiping the knife between cuts for clean slices.

Arrange the sushi pieces on a plate. Garnish with finely chopped chives.

Serve with wasabi paste, pickled ginger, and high-quality soy sauce on the side.

Estimated Calories: 255, Servings: 1

Rinse the sushi rice under cold water until the water runs clear, then drain thoroughly.

Combine the rinsed rice and 2 1/2 cups water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then cover and simmer on low for 18 minutes. Let it rest, covered, for 10 minutes off the heat.

In a small saucepan, combine rice vinegar, sugar, and kosher salt. Heat gently, stirring, until the sugar and salt dissolve. Let cool.

Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a rice paddle or spatula, fanning the rice to cool it quickly. Cover with a damp towel and let it come to room temperature.

In a bowl, mix the shredded crab meat with Japanese mayonnaise and fresh lemon juice until evenly coated.

Peel and pit the avocado, then slice it thinly. Julienne the cucumber and remove the seeds.

Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Lay a sheet of toasted nori, shiny side down, on the mat.

With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top edge. Sprinkle a mix of toasted and black sesame seeds over the rice.

Flip the nori sheet so the rice side is facing down on the plastic wrap.

Arrange a line of crab mixture, avocado slices, and julienned cucumber along the bottom edge of the nori (the edge closest to you).

Using the bamboo mat, lift the edge of the nori and roll it tightly over the fillings, pressing gently but firmly. Continue rolling until you reach the border, then press to seal.

Remove the roll from the mat and place it seam-side down. With a sharp, wet knife, slice the roll into 6-8 even pieces, wiping the knife between cuts for clean slices.

Arrange the sushi pieces on a plate. Garnish with finely chopped chives.

Serve with wasabi paste, pickled ginger, and high-quality soy sauce on the side.