๐ About This Recipe
Born in the 1960s in Los Angeles, the California Roll is the quintessential 'gateway' sushi that revolutionized the way the world eats Japanese cuisine. This inside-out roll (uramaki) features creamy avocado, crisp cucumber, and sweet imitation crab, all tucked inside a blanket of seasoned vinegared rice. It is a masterclass in texture and balance, offering a refreshing, buttery bite that captures the breezy essence of the West Coast.
๐ฅ Ingredients
The Sushi Rice (Shari)
- 2 cups Short-grain Japanese rice (often labeled as Sushi Rice)
- 2 cups Water (filtered is best)
- 1/4 cup Rice vinegar (unseasoned)
- 1 tablespoon Granulated sugar
- 1 teaspoon Sea salt (fine grain)
The Fillings
- 8 ounces Imitation crab (Surimi) (sticks or flaked style)
- 2 tablespoons Japanese mayonnaise (Kewpie brand is highly recommended)
- 1 large Ripe Avocado (Hass variety, pitted and thinly sliced)
- 1/2 piece English cucumber (deseeded and cut into matchsticks)
- 1 teaspoon Lemon juice (to prevent avocado browning)
Assembly & Garnish
- 3-4 sheets Nori (Seaweed) (cut in half crosswise)
- 2 tablespoons Toasted sesame seeds (black, white, or a mix)
- 2 tablespoons Tobiko or Masago (optional, for a professional orange pop)
- 1/4 cup Pickled ginger (Gari) (for serving)
- 1 tablespoon Wasabi paste (for serving)
- 1/4 cup Soy sauce (for dipping)
๐จโ๐ณ Instructions
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1
Rinse the sushi rice in a fine-mesh strainer under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
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2
Cook the rice with 2 cups of water in a rice cooker or on the stovetop. Once cooked, let it stand covered for 10 minutes to steam.
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3
While rice steams, whisk together rice vinegar, sugar, and salt in a small bowl until dissolved. You can microwave this for 20 seconds to help the sugar dissolve.
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4
Transfer the warm rice to a large wooden or glass bowl (the 'hangiri'). Gently fold in the vinegar mixture using a slicing motion with a rice paddle, being careful not to mash the grains. Fan the rice as you mix to cool it quickly and give it a glossy finish.
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5
Prepare the crab filling: Shred the imitation crab into a bowl and mix with the Japanese mayonnaise until well combined.
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6
Slice the avocado into 1/4 inch thick slices and toss lightly with lemon juice to maintain the vibrant green color.
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7
Wrap your bamboo rolling mat (makisu) in plastic wrap. This is essential for 'inside-out' rolls to prevent the rice from sticking to the wood.
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8
Place a half-sheet of nori on the mat, shiny side down. Wet your hands with 'Tezu' (a mix of water and a splash of rice vinegar) to prevent sticking.
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9
Spread about 1/2 cup of rice evenly over the nori, all the way to the edges. Sprinkle with sesame seeds and a thin layer of masago if using.
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10
Carefully flip the nori over so the rice is now facing down on the plastic-covered mat. The nori should be facing you.
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11
Line the center of the nori with the crab mixture, 2-3 slices of avocado, and 2-3 cucumber matchsticks. Do not overfill or the roll won't close.
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12
Using the mat, lift the edge closest to you and roll it over the filling, tucking it in tightly. Apply gentle, even pressure as you roll forward until the seam is on the bottom.
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13
Give the roll a final firm squeeze with the mat to square it off or keep it round. Remove the mat.
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14
Wipe a very sharp chef's knife with a damp cloth. Slice the roll in half, then into quarters, then into eighths to ensure even pieces. Wipe the knife between every cut.
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15
Arrange the pieces on a platter and serve immediately with pickled ginger, wasabi, and soy sauce.
๐ก Chef's Tips
Use a damp towel to wipe your knife between every single cut; the starch on the rice will make the knife stick and tear the roll otherwise. Always use 'Tezu' (vinegar water) on your hands when handling rice to prevent a sticky mess. Ensure your avocado is ripe but still firm; if it's too soft, it will turn into a paste during the rolling process. For the best texture, deseed your cucumber by scraping the watery center out with a spoon before slicing it into matchsticks. Don't press the rice too hard onto the nori; you want the grains to stay distinct and airy, not a solid paste.
๐ฝ๏ธ Serving Suggestions
Serve with a warm bowl of Miso Soup to contrast the cold temperature of the rolls. Pair with a crisp, dry Junmai Sake or a cold Japanese Lager like Sapporo or Asahi. A side of Edamame with sea salt makes for a perfect, protein-rich appetizer. For a spicy kick, drizzle a little Sriracha-mayo over the top of the sliced rolls. Offer a small bowl of Sunomono (cucumber salad) to cleanse the palate between bites.