Description
California rolls reveal sushi’s playful American spirit, blending traditional Japanese techniques with West Coast creativity. Creamy avocado, crisp cucumber, and tender crab nestled in rice offer a delightful introduction to sushi that welcomes newcomers and delights seasoned enthusiasts.
Ingredients
Scale
Main Ingredients:
- 4 sheets toasted nori seaweed
- 8 ounces (226 grams) imitation crab, log/leg style
- 1 avocado
- ½ English cucumber
Rice and Seasonings:
- 1 ½ cups sushi rice
- 2 ¼ cups water
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
Instructions
- Thoroughly wash sushi rice in a fine-mesh colander, rinsing until water runs clear, removing excess starch.
- Transfer rice to a medium saucepan, add precise water measurement (typically water for rice), cover with a tight-fitting lid, and bring to a vigorous boil over high heat.
- Immediately reduce heat to lowest setting, maintaining a gentle simmer, and cook undisturbed for 15-18 minutes until rice absorbs all liquid.
- While rice cooks, prepare seasoning by whisking rice vinegar, granulated sugar, and kosher salt in a small ceramic bowl until completely dissolved.
- Once rice completes cooking, transfer to a wide, shallow ceramic dish, gently folding vinegar mixture throughout using a folding motion to prevent mashing grains.
- Allow seasoned rice to cool to room temperature for approximately 10-12 minutes, periodically fanning to release steam and achieve glossy texture.
- Carefully slice ripe avocado and crisp cucumber into uniform, thin matchstick-sized strips using a sharp, non-serrated knife.
- Arrange sushi preparation workspace: place bamboo rolling mat, small bowl of cool water for finger rinsing, and sanitized cutting surface.
- Position nori sheet on mat with smooth side facing downward, ensuring shiny surface touches mat.
- Spread approximately 3/4 to of cooled rice evenly across nori, leaving a narrow 1-inch strip uncovered at top edge.
- Strategically layer cucumber and avocado strips across center of rice-covered nori.
- Using mat as guide, apply gentle, consistent pressure while rolling, creating a compact, uniform cylindrical shape.
- Dampen sharp knife with water between each cut to prevent rice from sticking, slicing roll into 6-8 even pieces.
Notes
- Perfectly rinse sushi rice to remove excess starch, ensuring a clean and fluffy texture for your rolls.
- Cook rice precisely at low heat after boiling, creating a sticky and cohesive base that holds the roll together seamlessly.
- Create a flavor-enhancing vinegar mixture that transforms plain rice into a deliciously tangy sushi foundation.
- Use a sheet pan technique to cool and season rice quickly, preventing clumping and maintaining ideal moisture.
- Slice vegetables with consistent thin strips to guarantee smooth rolling and balanced ingredient distribution.
- Keep a water bowl nearby when rolling to prevent sticky rice from clinging to your fingers and ensure clean, professional-looking sushi.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 252 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 20 mg