Ingredients:

  • 2 cups (400g) Japanese short-grain rice
  • 2 cups (475ml) Filtered water
  • 1/4 cup (60ml) Rice vinegar
  • 2 tbsp (25g) Granulated sugar
  • 1 tsp (6g) Sea salt
  • 4 sheets Nori (dried seaweed)
  • 8 oz (225g) Imitation crab (kanikama)
  • 1 large Hass avocado, thinly sliced
  • 1 English cucumber, julienned and seeded
  • 2 tbsp Kewpie mayonnaise (for crab mix)
  • 3 tbsp Kewpie mayonnaise (for spicy mayo)
  • 2 tbsp Toasted sesame seeds
  • 1 tbsp Sriracha
  • 1/2 tsp Toasted sesame oil
  • 1/4 tsp Garlic powder

Instructions:

  1. Rinse the rice. Place the 2 cups of Japanese short grain rice in a fine mesh strainer and run cold water over it. Swirl it with your hand for 3 to 4 cycles until the water runs clear. This is the most important step for preventing mushiness.
  2. Cook the foundation. Combine the rinsed rice and 2 cups of filtered water in your rice cooker and hit the start button. If using the stovetop, bring it to a boil, then cover and simmer on the lowest possible heat for 15 minutes. Let it sit, covered, for another 10 minutes to finish steaming.
  3. Season the rice. While the rice is hot, transfer it to a large bowl. Gently fold in the rice vinegar, sugar, and sea salt using a slicing motion with a rice paddle. This avoids mashing the grains. Let it cool to room temperature.
  4. Prepare the fillings. Shred the 8 oz of imitation crab and mix it with 2 tbsp of Kewpie mayonnaise in a small bowl. Thinly slice the avocado and julienne the seeded cucumber into matchsticks.
  5. Whisk the sauce. In a separate bowl, combine 3 tbsp Kewpie mayo, 1 tbsp Sriracha, 1/2 tsp sesame oil, and 1/4 tsp garlic powder. This is your bold topping.
  6. Set the mat. Cover your bamboo mat tightly with plastic wrap. Place a half sheet or full sheet of nori on the mat, rough side up.
  7. Spread the rice. Using damp fingers, spread a thin, even layer of rice over the entire nori sheet. Sprinkle with sesame seeds. Flip the nori over so the rice is now facing down on the plastic wrap.
  8. Layer the centers. Place a line of the crab mix, avocado, and cucumber across the center of the nori. Don't overfill, or it won't close.
  9. Execute the roll. Lift the edge of the mat closest to you and fold it over the filling. Use your fingers to tuck the edge in tightly, then continue rolling while applying downward pressure until a tight cylinder forms.
  10. Slice and serve. Use a very sharp, damp knife to slice the roll into 8 even pieces. Wipe the knife and re dampen it between every single cut to ensure a clean, professional look. California Roll Sushi Recipe for 4 Servings — Master the classic California Roll Sushi with this easy recipe for 4 servings...Classic California Roll: My Favourite Sushi Recipe for Beginners — Dive into my beloved sushi recipe! This Classic California Roll is easy, fres...Homemade California Roll Your Sushi Night Sorted — Fancy making a California roll at home This Homemade California roll recipe i... $img_2$