california roll

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 nori sheets
• 1 avocado, peeled, pitted, and sliced
• 1 cucumber, peeled, seeded, and cut into thin strips
• 8 imitation crab sticks, shredded
• Sesame seeds, for garnish
• Wasabi (optional)
• Soy sauce (optional)

Instructions

1. Prepare the sushi rice: Rinse the rice until the water runs clear. Cook according to package directions. In a small bowl, whisk together the rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice.
2. Prepare the nori: Cut each nori sheet in half.
3. Assemble the rolls: Place one half of a nori sheet on a bamboo rolling mat. Spread about 1/2 cup of the sushi rice evenly over the nori, leaving a small strip at the top uncovered.
4. Layer the ingredients: Top the rice with a row of avocado slices, followed by a row of cucumber strips, and then a row of shredded imitation crab.
5. Roll the sushi: Using the bamboo mat, tightly roll the sushi away from you. Moisten the uncovered strip of nori with water and seal the roll.
6. Repeat: Repeat the process with the remaining nori sheets and ingredients.
7. Cut and serve: Using a sharp knife, cut each roll into 6-8 pieces. Sprinkle with sesame seeds. Serve with wasabi and soy sauce, if desired.

Notes

• Use a bamboo rolling mat to help shape the rolls.
• Keep the rolling mat covered in plastic wrap to prevent rice from sticking.
• To prevent the rolls from drying out, wrap them tightly in plastic wrap and refrigerate.
• For best results, use sushi-grade imitation crab.
• Wet your knife with water before slicing to prevent the rice from sticking.