California Roll

Making sushi at home is easier than you think

Prep Time

20 min

Cook Time

1 hour

Serves

4 people

Level

Challenge

California Roll

Making sushi at home is easier than you think. It might take a couple tries to perfect your method, but once you get the hang of how to roll, it can be pretty rewarding, not to mention tasty! Our classic California rolls use simple ingredients to balance crab and avocado creaminess with cucumber crunch for a satisfying lunch or dinner anytime.

  1. Rinse rice in cold water until water runs clear, then drain completely. ​
  2. In a medium pan, add rinsed rice and water. Cover and bring to a simmer, then reduce and simmer on low for 18 - 23 minutes, or until rice is tender and water is absorbed. ​
  3. Transfer cooked rice to a large mixing bowl, sprinkle with sea salt and stir in 2 Tbsp rice vinegar, then let cool to room temperature, folding mixture occasionally.​
  4. Meanwhile, prepare vegetables and crab salad. Slice avocado and cut cucumber into thin sticks.​
  5. For crab salad: shred crab into small pieces in a food processor, then pulse with the mayonnaise, 2 tsp rice vinegar and sugar until combined.​
  6. Now it’s time to roll! Put the sushi mat down, facing you with the long sticks running horizontally on your workspace. Place 1 sheet Sushi Nori rough side up on mat and, using wet hands, cover Sushi Nori with an even ΒΌ - Β½ inch layer of cooled sushi rice. ​
  7. Sprinkle with Β½ teaspoon of toasted sesame seeds then flip the Sushi Nori over so the rice is now touching the mat.​
  8. Spread a thin row of about 3 Tbsp crab salad across the width of the Sushi Nori, about an inch away from the Sushi Nori/rice border closest to you.​
  9. In additional rows in front of crab, layer avocado slices and cucumber sticks.​
  10. Now, start to roll the sushi. Using your fingers to hold the ingredients, roll the front part of the sushi like a burrito and tuck it tightly around the fillings. Lift the sushi mat up off of the tucked portion and continue to roll, moving the mat after each rotation. ​
  11. Once tightly rolled, remove the mat completely. Using a wet serrated knife, cut the sushi into 8 pieces. Avoid sticky rice by wetting knife as needed. *gimMe tip* First cut sushi roll in half, then cut each half in half, and finally cut each of your 4 pieces in half to make 8 even bites.​
  12. Enjoy with your favorite accompaniments, like soy sauce, wasabi, and pickled ginger.