California Roll

Ingredients List

• 4 cups water

• 2 cups uncooked white rice

• ½ cup seasoned rice vinegar

• 1 teaspoon white sugar, or to taste

• 1 teaspoon salt, or to taste

• ¼ pound cooked crab meat, drained of excess liquid and shredded

• 1 tablespoon mayonnaise

• 5 sheets nori (dry seaweed)

• 1 avocado, sliced

• ¼ cup red caviar, such as tobiko

• 1 English cucumber, seeded and sliced into strips

• 2 tablespoons drained pickled ginger, for garnish

• 2 tablespoons soy sauce, or to taste

• 1 tablespoon wasabi paste

Instructions

Prepare all the necessary ingredients before starting.

Completely cover a sushi rolling mat with plastic wrap and set it aside.

In a saucepan, bring water and rice to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer for 20 to 25 minutes, or until the rice is tender and the liquid is absorbed. Transfer the rice to a bowl, then gently fold in the vinegar using a rice paddle or a wooden spoon. Add sugar and salt to taste. Let the rice cool to room temperature, which should take about 30 minutes.

In a small bowl, combine the crab meat with mayonnaise.

Lay a sheet of nori flat on your work surface. Evenly spread a thin layer of rice over the nori.

Place the nori, rice side down, onto the prepared sushi mat. Arrange 2 to 3 slices of avocado in a single layer on top of the nori.

Spoon 2 to 3 tablespoons of the crab mixture on top of the avocado slices.

Spoon 1 to 2 teaspoons of tobiko along one side of the avocado-crab mixture, and place 2 strips of cucumber on the opposite side.

Using the mat as a guide, carefully roll the California roll into a tight cylinder. Remove the mat, then sprinkle more tobiko on top. Cover with plastic wrap and gently press the tobiko into the roll.

Peel off the plastic wrap and slice the roll into 6 equal pieces using a damp knife. Repeat the process with the remaining nori and filling. Serve with pickled ginger, soy sauce, and wasabi paste on the side.

Nutrition Information (per serving)