Description
This Sushi Rice and California Rolls recipe teaches you how to make the perfect sushi rice and assemble classic California rolls at home. With tender imitation crab, creamy avocado, crunchy cucumber, and toasted nori, it’s a delicious and approachable sushi experience perfect for beginners and sushi lovers alike.
Ingredients
Scale
Sushi Rice
- 2 cups Japanese short or medium grain rice
- 2 1/2 cups cold water
- 5 Tbsp sushi vinegar
- 4 Tbsp rice vinegar
- 2 Tbsp sugar
- 2 tsp salt (sea salt recommended)
California Roll Filling
- 1/2 lb imitation crab meat (log-shaped preferred)
- 1 avocado (ripe but still firm)
- 1/2 medium cucumber (peeled and julienned)
Assembly & Serving
- Toasted nori seaweed sheets
- Toasted sesame seeds
- Soy sauce (regular or low sodium) for dipping
- Wasabi paste or wasabi powder
- Spicy mayo: ~1 Tbsp mayonnaise mixed with ~1 tsp Sriracha hot chili sauce, or to taste
- A sushi rolling mat (or parchment paper as an alternative)
Instructions
- Prepare the Sushi Rice: Rinse the rice under cold water several times until the water runs clear to remove excess starch. Combine the rice and cold water in a pot or rice cooker and cook according to rice cooker instructions or bring to a boil, then reduce heat to low and simmer covered for 18-20 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 10 minutes.
- Season the Rice: In a small bowl, mix sushi vinegar, rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large wooden or non-metallic bowl and gently fold the vinegar mixture into the rice while fanning the rice to cool it quickly. This process creates shiny, sticky sushi rice with the right balance of flavor.
- Prep the Fillings: Slice avocado into thin strips and julienne the cucumber into long thin strips. Cut imitation crab into thin baton-sized pieces.
- Prepare the Rolling Station: Lay a sushi rolling mat on a flat surface and place a nori sheet shiny side down on the mat. Wet your hands with water to prevent sticking and spread a thin, even layer of rice over the nori, leaving about 1 inch of space at the top edge free of rice.
- Add Fillings: Arrange a line of crab meat, avocado slices, and cucumber strips horizontally across the rice about 1 inch from the bottom edge.
- Roll the Sushi: Using the mat, carefully lift the edge closest to you and roll it over the fillings tightly but gently. Press and shape the roll as you go, pulling back the mat as you finish rolling so it doesn’t get wrapped inside.
- Cut and Garnish: Using a sharp, wet knife, slice the roll into 6-9 equal pieces. Sprinkle toasted sesame seeds over the rolls if desired.
- Serve: Serve California rolls with soy sauce, wasabi paste, and spicy mayo on the side for dipping.
Notes
- Using a bamboo sushi rolling mat makes rolling easier but parchment paper can be a substitute.
- Wet your hands before handling sushi rice to prevent sticking.
- Fanning the rice while mixing in vinegar helps cool the rice quickly and gives it a nice sheen.
- Use ripe but firm avocado to avoid mushy texture.
- For a vegetarian version, substitute crab with cucumber or cooked mushrooms.
