California Roll


  1. 4 cups water
  2. 2 cups uncooked white rice(sushi rice)
  3. 1/2 cup seasoned rice vinegar
  4. 1/4 pound cooked crab meat, drained of excess liquid and shredded
  5. 2 tablespoons soy sauce, or to taste
  6. 1 tablespoon wasabi paste
  7. 2 tablespoons drained pickled ginger, for garnish
  8. 1 avocado, sliced
  9. 5 sheets nori (dry seaweed)
  10. 1 teaspoon salt
  11. 1 teaspoon sugar


  1. Wrap a sushi rolling mat completely in plastic wrap and set aside.

  2. Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.

  3. Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the rough side of nori. Place the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 strips tablespoons of the crab.

  4. Roll the California roll into a tight log. Remove the rolling mat.

  5. Cut roll into 6 even pieces using a wet knife and serve garnished with pickled ginger, soy sauce, and wasabi paste.

Source: Read Full Article