Classic California Sushi Rolls

Ingredients

• 2 cupssushi rice, uncooked
• 2 1/4 cupswater
• 1/3 cuprice vinegar
• 2 Tbspsugar
• 1 tspkosher salt
• 4sheets nori
• 8 ozimitation crab (surimi), cut into strips
• 1avocado, sliced thin
• 1cucumber, seeded and cut into thin sticks
• 1/4 cuptoasted sesame seeds
• Soy sauce, pickled ginger, and wasabi for serving

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Rinse sushi rice until the water runs clear, then cook with water according to package directions (or in a rice cooker).

2. 2

   While the rice cooks, warm rice vinegar, sugar, and salt together just until dissolved.

3. 3

   Turn the hot cooked rice out into a wide bowl, drizzle with the vinegar mixture, and fold gently with a rice paddle to combine and cool, without mashing the grains.

4. 4

   Lay a sheet of nori shiny-side down on a bamboo mat covered in plastic wrap. With wet hands, spread a thin, even layer of rice over the entire sheet, then flip so the rice faces down onto the mat.

5. 5

   Arrange a few crab strips, avocado slices, and cucumber sticks in a line across the center of the nori.

6. 6

   Using the mat, roll the nori tightly over the filling, pressing firmly, into a compact cylinder, sealing the edge with a little water.

7. 7

   Roll the outside of each cylinder in toasted sesame seeds, then slice into 8 pieces with a sharp, wet knife.

8. 8

   Serve with soy sauce, pickled ginger, and wasabi.