California Roll (Sushi)

• 1 cup sushi rice
• 1 1/4 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 sheets nori
• 1 ripe avocado, pitted and sliced
• 1 cup imitation crab meat, flaked
• 1 tablespoon sesame seeds (optional)
• Soy sauce, for serving

Steps

1. 1 Rinse sushi rice in cold water until water runs clear. Cook rice with water in a rice cooker or on the stovetop.
2. 2 While rice cooks, mix rice vinegar, sugar, and salt in a small saucepan over low heat until sugar dissolves. Cool.
3. 3 Transfer cooked rice to a large bowl and gently fold in vinegar mixture. Let it cool to room temperature.
4. 4 Lay a sheet of nori on a sushi mat, shiny side down. Wet your hands and scoop a handful of rice onto the nori, spreading it evenly, leaving a 1-inch border at the top.
5. 5 Arrange a line of avocado and crab meat horizontally across the rice, about 1 inch from the bottom edge.
6. 6 Roll the sushi tightly using the mat, starting from the bottom edge, pressing gently to shape.
7. 7 Slice the roll into 8 even pieces with a sharp knife. Sprinkle sesame seeds on top if desired.
8. 8 Serve with soy sauce for dipping.

Nutrition

Tips

• Keep a damp paper towel nearby to wipe your knife between cuts for clean slices.
• For a vegan version, substitute the crab with julienned cucumber or sweet potato.
• Prepare sushi rice ahead and store it in the fridge to save time.

Storage

Store rolls in an airtight container in the refrigerator for up to 24 hours. Reheat gently if desired, though traditionally sushi is served cold.

Serving Suggestions

• Pair with miso soup for a light meal.
• Serve with pickled ginger and wasabi for an authentic touch.

FAQ