Entree: United States – California Cuisine – California Roll

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 2 cups (360 g) sushi rice (short-grain Japanese rice)
- 2 1/4 cups (540 ml) water (for cooking rice)
- 1/4 cup (60 ml) rice vinegar
- 3 tbsp (45 g) granulated sugar
- 1 1/2 tsp (8 g) fine salt
- 4 sheets nori (seaweed), toasted
- 12 oz (340 g) imitation crab (surimi), shredded or flaked
- 2 tbsp (30 g) mayonnaise (Japanese Kewpie recommended) — to toss with crab
- 2 ripe avocados, peeled and sliced
- 1 English cucumber, peeled, seeded, and cut into long thin matchsticks (julienned)
- 2 tbsp (16 g) toasted sesame seeds
- 1 tbsp (15 ml) soy sauce (to season crab salad)
- Soy sauce, for serving (to taste)
- Wasabi paste, for serving
- Pickled ginger (gari), for serving
- Optional: plastic wrap and a sushi rolling mat (makisu) for assembly

Instructions

Short Description:
A classic California-style uramaki (inside-out) sushi roll filled with avocado, cucumber, and crab (imitation or real), with the sushi rice on the outside and toasted sesame seeds for finish. Served with soy sauce, wasabi, and pickled ginger, it makes a complete sushi-style main course for four.

Regional Notes:
This California version highlights avocado and crab (commonly imitation crab, or surimi) and is rolled as an inside-out roll (rice on the outside), a Californian adaptation of traditional Japanese maki that helped popularize sushi in the U.S. The creamy avocado replaces more traditional raw fish and reflects California's local produce influence.

1. Rinse the sushi rice under cold water until the rinse water runs almost clear; drain for 30 minutes. Combine rice and 2 1/4 cups (540 ml) water in a rice cooker or saucepan and cook per rice-cooker instructions or bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.
2. Meanwhile, warm the rice vinegar, sugar, and salt in a small saucepan or microwave until sugar dissolves. Set aside to cool slightly.
3. Transfer cooked rice to a large shallow bowl (a wooden hangiri if available). Gently fold the vinegar mixture into the rice with a rice paddle or spatula, using cutting and folding motions to avoid crushing the grains. Fan the rice while folding to cool it quickly to near room temperature; cover with a damp towel to keep moist.
4. While rice cools, toss shredded imitation crab with 2 tbsp (30 g) mayonnaise and 1 tbsp (15 ml) soy sauce in a small bowl to make a crab salad. Prepare avocado slices and cucumber matchsticks.
5. Lay a sheet of plastic wrap over the sushi rolling mat. Place one sheet of nori on the plastic, shiny side down. Wet your hands to prevent sticking and spread about 1 cup (approx. 200–225 g) of prepared sushi rice evenly over the entire surface of the nori in a thin layer, leaving the far edge of the nori (about 1/2 in / 1 cm) with a slightly thinner rice layer to seal.
6. Sprinkle about 1/2 tbsp of toasted sesame seeds over the rice. Using the plastic wrap, flip the nori+rice assembly so the rice is now on the outside and the nori is facing up on the plastic.
7. Remove the plastic wrap from the top of the nori. About 1 inch (2.5 cm) from the near edge of the nori sheet, arrange a quarter of the crab salad, a few cucumber matchsticks, and several avocado slices lengthwise across the nori.
8. Lift the near edge of the mat and roll the filling away from you, pressing gently but firmly to form a tight roll. Use the mat to shape and compress the roll evenly, sealing the exposed nori edge with a little pressure. Repeat for the remaining sheets to make 4 rolls total.
9. Lightly wet a sharp knife and trim the ends of each roll, then slice each roll into 8 equal pieces (about 32 pieces total). Wipe the knife clean and wet again between cuts for neat slices.
10. Arrange rolls on a platter, sprinkle the remaining toasted sesame seeds over the outsides, and serve immediately with soy sauce, wasabi paste, and pickled ginger. Leftover rolls are best eaten the same day.