California Roll

Method

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1. Rinse the rice in cold water, swirling and draining, five or six times until the water runs nearly clear. Drain for 15 minutes.

   Mark done Start 15 min timer

2. Cook with the measured water in a rice cooker, or bring to a boil in a covered pan, reduce to the lowest heat for 12 minutes, then rest off the heat, still covered, for 10 minutes.

   Mark done Start 12 min timer

3. Warm the vinegar, sugar and salt until dissolved. Tip the hot rice into a wide non-metal bowl, pour the seasoning over a spatula to distribute it, and cut it through the rice with slicing strokes while fanning. Cool to body temperature.

   Mark done

4. Lay a sheet of nori shiny-side down on a cling-film-covered bamboo mat. Spread a quarter of the rice over it in an even layer with wet hands, right to the edges.

   Mark done

5. Scatter with sesame seeds, then flip the whole sheet over so the rice faces down onto the mat.

   Mark done

6. Lay crab, avocado and cucumber in a line across the lower third of the nori and pipe over a little mayonnaise.

   Mark done

7. Roll away from you using the mat, tucking the filling in tightly with your fingers as the edge comes over, then squeeze the finished roll gently along its length to compact it.

   Mark done

8. Cut into eight with a very sharp knife, wiping the blade with a damp cloth between every single cut. Serve with soy sauce, wasabi and pickled ginger.

   Mark done

Chef’s Tips

• Keep a bowl of water with a splash of rice vinegar beside you for your hands; the rice will not stick.
• Do not over-fill. A first-timer's instinct is always too much filling, and the roll will not close.
• Never refrigerate sushi rice — cold makes it hard and dry. Keep it covered with a damp cloth at room temperature.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Cold sake, or a crisp Sauvignon Blanc
• Serve with miso soup and edamame
• Finish with green tea ice cream

Storage & Reheating

Eat within 4 hours. Sushi rice deteriorates rapidly and avocado browns; this is not a make-ahead dish.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.