Easy California Roll Recipe

Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved.

Transfer cooked rice to a large bowl. Pour the vinegar mixture over the rice and gently fold it in with a rice paddle or spatula until well combined. Let the rice cool to room temperature.

Place a bamboo rolling mat on a clean surface. Cover the mat with plastic wrap.

Place one sheet of nori, shiny side down, on the plastic-wrapped mat. Wet your hands to prevent sticking and spread a thin, even layer of sushi rice over the nori, leaving about a 1-inch border at the top.

Sprinkle toasted sesame seeds over the rice.

Arrange a line of imitation crab, avocado slices, and cucumber juliennes horizontally across the rice, about one-third of the way up from the bottom edge.

Using the bamboo mat, carefully lift the bottom edge of the nori and roll it tightly over the filling. Continue rolling, applying gentle pressure, until you reach the top border. Moisten the top border with a little water to seal the roll.

Remove the roll from the mat. Repeat with the remaining nori, rice, and fillings.

Using a sharp knife, slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.

Serve immediately with soy sauce, wasabi, and pickled ginger.