California Roll Sushi
A beginner-friendly sushi roll combining vinegared rice, creamy avocado, crisp cucumber, and savory imitation crab, perfect for a weeknight meal or entertaining guests.
Ingredients
For the Base
- 3 cups sushi rice Use short-grain for the best texture.
- 4 cups water For cooking the rice.
- 1/2 cup rice vinegar Essential for seasoning the rice.
- 1/4 cup sugar Can be reduced for a lighter option.
- 1 teaspoon salt For seasoning the rice.
For the Rolls
- 4 sheets nori (seaweed) Keep sealed in a cool, dry place.
- 8 ounces imitation crab meat Or use cooked lump crab meat.
- 1 large avocado, sliced Choose ripe but firm avocados.
- 1 large cucumber, julienned Seed if very watery.
- 1/4 cup mayonnaise For creaminess; use low-fat for lighter version.
To Serve
- Soy sauce for serving Optional, for dipping.
Instructions
Preparation
- Rinse 3 cups of sushi rice under cold water until the water runs clear.
- Combine rinsed rice and 4 cups of water in a rice cooker or pot and cook according to package instructions.
- In a small saucepan, heat 1/2 cup rice vinegar, 1/4 cup sugar, and 1 teaspoon salt just until the sugar dissolves. Do not boil.
- Pour the seasoned vinegar over the hot cooked rice and mix gently. Let cool to warm.
- Prepare fillings by slicing the avocado and julienning the cucumber. Shred or chop the imitation crab meat.
Assembly
- Place a bamboo mat on a flat surface and lay one sheet of nori, shiny side down.
- Wet your hands and spread a thin layer of rice over the nori, leaving a 1-inch border at the top edge.
- Layer the crab mixture, avocado slices, and cucumber across the center of the rice.
- Roll tightly from the bottom edge using the mat to guide. Seal the top border with a little water.
Serving
- Use a sharp knife to slice the roll into pieces, cleaning the knife between cuts.
- Serve pieces with soy sauce for dipping.
Notes
Cool the rice to warm for the best texture. Use a sharp knife for clean slices.