A classic California Roll Sushi made with imitation crabmeat, avocado, and cucumber.
Ingredients
Sushi Rice
- 1 1/3cupswater
- 2/3cupuncooked short-grain white rice
- 3tbsprice vinegar
- 3tbspwhite sugar
- 1 1/2tspsalt
Roll Assembly
- 4sheets nori seaweed
- 1/2lbimitation crabmeat, flaked
- 1pieceavocado, peeled, pitted, and sliced
- 1/2piececucumber, peeled, cut into small strips
- 2tbsppickled ginger
How to make California Roll Sushi
Prepare Sushi Rice
Rinse the rice under cold water until the water runs clear.
Combine the rice and water in a saucepan and bring to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes or until the water is absorbed.
Remove from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Assemble the Rolls
Place a sheet of nori on a bamboo sushi mat.
Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
Arrange the imitation crabmeat, avocado slices, and cucumber strips along the bottom edge of the nori.
Using the bamboo mat, carefully roll the nori over the filling, pressing gently to form a tight roll.
Slice the roll into 6-8 pieces using a sharp knife.
Repeat with the remaining ingredients.
Tips & Tricks
Keep a bowl of water nearby to dip your fingers in while handling the sushi rice to prevent sticking.
Use a sharp knife to cut the rolls for clean slices.
