Trying to Make Sushi at Home for the first time (Easy California Roll Recipe)

Ingredients

• 2 cups Japanese Short Grain Rice (also called Calrose, rinsed until water runs clear)
• 2.25 cups Water (for cooking rice in rice cooker)
• 0.25 cup Rice Vinegar (seasoned with sugar and salt)
• 2 tablespoons Granulated Sugar (to sweeten sushi vinegar)
• 1 teaspoon Salt (for sushi vinegar)
• 8 ounces Imitation Crab (Surimi) (shredded)
• 1 teaspoon Sesame Oil (adds nutty flavor to crab mix)
• 2 tablespoons Japanese Mayonnaise (Kewpie style, richer than regular mayo)
• 1 teaspoon Sriracha (adjust to desired heat)
• 0.5 Cucumber (seeded and cut into thin strips)
• 1 Avocado (ripe, sliced)
• 4 Nori Sheets (roasted seaweed sheets, cut in half for 8 rolls)
• to serve Soy Sauce (for dipping)

Instructions

1. Rinse the Rice

   Place the 2 cups of Japanese short grain rice in a fine mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear.

   Time: PT5M

2. Cook the Rice

   Transfer the rinsed rice to the rice cooker, add 2.25 cups of water, close the lid, and start the cooking cycle.

   Time: PT25M

3. Prepare Sushi Vinegar

   While the rice cooks, combine ¼ cup rice vinegar, 2 Tbsp granulated sugar, and 1 tsp salt in a small bowl. Stir until sugar and salt dissolve completely.

   Time: PT5M

4. Season the Cooked Rice

   When the rice is done, transfer it to a large non‑metallic bowl. Gently fold in the sushi vinegar with a wooden spatula, fanning the rice to cool it to room temperature.

   Time: PT5M

5. Make the Spicy Crab Mixture

   Shred 8 oz imitation crab in a mixing bowl. Add 1 tsp sesame oil, 2 Tbsp Japanese mayo, and 1 tsp sriracha. Mix until evenly coated.

   Time: PT5M

6. Prep the Vegetables

   Slice the cucumber lengthwise, remove seeds, and cut into thin strips. Slice the avocado into thin strips as well.

   Time: PT5M

7. Assemble the Sushi Roll

   Place one nori sheet shiny side down on the bamboo mat. With wet hands, spread a thin, even layer of rice over three‑quarters of the sheet, leaving a 1‑inch border at the top. Lay a line of crab mixture, cucumber strips, and avocado strips across the center. Using the mat, roll tightly from the bottom, applying gentle pressure. Moisten the top border with a little water to seal.

   Time: PT10M

8. Slice the Roll

   Using a sharp, wet knife, cut the roll into 8 equal pieces. Clean the knife between cuts for clean slices.

   Time: PT5M

9. Serve

   Arrange the sushi pieces on a plate and serve with soy sauce, pickled ginger, and wasabi if desired.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g