Ingredients
2 cups sushi rice
2 ½ cups water
1/3 cup rice vinegar
3 tbsp sugar
1 tsp salt
10 sheets nori (seaweed)
2 ripe avocados, sliced
1 cucumber, julienned
200g (7 oz) imitation crab meat, shredded or in sticks
1 tbsp sesame seeds
Soy sauce for dipping
Pickled ginger for serving
Wasabi for serving
Directions
1. Rinse 2 cups of sushi rice under cold water until the water runs clear.
2. Place the rinsed sushi rice and 2 ½ cups of water into a rice cooker. Cook according to the rice cooker instructions.
3. In a small bowl, mix 1/3 cup of rice vinegar, 3 tablespoons of sugar, and 1 teaspoon of salt. Stir until the sugar dissolves completely.
4. Once the rice is cooked, transfer it to a large bowl and let it cool slightly. While it’s still warm, gently fold in the vinegar mixture. Spread the rice to cool further, but do not refrigerate.
5. Lay a bamboo sushi mat on a flat surface and cover it with plastic wrap.
6. Place one sheet of nori on the mat, shiny side down.
7. Wet your hands with a mixture of water and vinegar to prevent sticking. Grab a handful of seasoned sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge free of rice.
8. Sprinkle a pinch of sesame seeds over the rice.
9. Flip the nori sheet over so the rice is facing down on the mat.
10. Arrange a few slices of avocado, a few pieces of cucumber, and some imitation crab meat in a line across the bottom edge of the nori.
11. Using the bamboo mat, roll the sushi tightly from the bottom edge toward the top, pressing gently but firmly. When you reach the top edge, seal the roll with the uncovered nori.
12. Repeat the process with the remaining ingredients.
13. With a sharp knife, slice each roll into 6-8 pieces.
14. Serve with soy sauce, pickled ginger, and wasabi on the side.
Enjoy your California Sushi Rolls!