California Roll

Step 1

Rinse sushi rice in cold water until water runs clear, stirring gently with your hand, about 30 seconds per rinse. Repeat 3–4 times.

Step 2

Combine rice and 1.75 cups cold water in a rice cooker. Cook until rice is tender and liquid is absorbed, about 15 minutes.

Step 3

While rice cooks, whisk rice vinegar and sugar in a small bowl until sugar dissolves.

Step 4

Transfer cooked rice to a large shallow bowl. Gently fold in vinegar mixture until rice is evenly coated.

Step 5

Let rice cool to room temperature, about 10–15 minutes. Do not refrigerate.

Step 6

Pat crab stick dry with a paper towel. Slice lengthwise into thin strips, then halve crosswise.

Step 7

Slice cucumber lengthwise into thin matchsticks. Discard seedy center.

Step 8

Halve avocado, remove pit, and slice into thin wedges. Toss gently with a pinch of salt to prevent browning.

Step 9

Place a bamboo sushi mat on a flat surface. Lay one nori sheet shiny-side down on the mat.

Step 10

Spread a thin layer of cooled rice (about 1/3 cup) across nori, leaving 1-inch border at top edge.

Step 11

Arrange half the crab, cucumber, and avocado in a horizontal line across rice, about 1 inch from the bottom.

Step 12

Roll sushi tightly away from you, using the mat as a guide. Seal by pressing the nori border with a wet fingertip.

Step 13

Slice roll with a sharp wet knife, wiping blade after each cut. Repeat with second nori sheet and remaining fillings.

Step 14

Arrange rolls on a plate. Mix mayonnaise with 1 tbsp soy sauce; drizzle over rolls.

Step 15

Serve with remaining soy sauce on the side for dipping.