Ingredients

• 2 avocados, sliced
• 1 cucumber, julienned
• 2 tablespoon sesame seeds
• 1 tablespoon water for dampening
• 2 cup sushi rice
• 2.5 cup water
• 3 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 nori sheets
• 8 ounce imitation crab stick, shredded

Steps

1. Rinse 2 cups sushi rice in a fine strainer under cold water until the water runs clear, about 2 minutes.
2. Combine rinsed rice and 2.5 cups water in a rice cooker and cook according to manufacturer instructions, about 15-20 minutes.
3. While rice cooks, prepare the sushi vinegar by mixing 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt in a small bowl.
4. Once rice is cooked, transfer it to a large non-metal bowl and gently fold in the vinegar mixture using a rice paddle or wooden spoon until combined and rice cools to room temperature, about 5 minutes.
5. Cut imitation crab into thin strips and place in a small bowl.
6. Slice avocados in half, remove the pit, and thinly slice the flesh into strips.
7. Cut cucumber lengthwise into quarters, then cut each quarter into thin julienne strips.
8. Place a bamboo sushi mat on a clean surface and lay a nori sheet shiny-side down on the mat.
9. Wet your hands with water mixed with a small amount of vinegar to prevent sticking.
10. Spread about 1/2 cup sushi rice evenly over the nori sheet, leaving a 3/4-inch border at the top edge.
11. Sprinkle 1/2 tablespoon sesame seeds evenly over the rice.
12. Place the sushi mat on a cutting board and carefully flip the nori and rice so the rice is on the bottom and nori is facing up.
13. Arrange a thin line of imitation crab, avocado slices, and cucumber strips horizontally across the center of the nori.
14. Using the sushi mat as a guide, roll the nori tightly toward you, applying gentle pressure to keep the roll compact.
15. Seal the roll by dampening the exposed nori edge with water and pressing gently to secure.
16. Remove the sushi roll from the mat and place it seam-side down on a cutting board.
17. Using a sharp, wet knife, cut the roll in half, then cut each half into 4 equal pieces for 8 pieces total per roll.
18. Wipe the knife clean with a damp cloth between cuts to prevent tearing.
19. Repeat steps 8-18 with remaining 3 nori sheets and ingredients.
20. Arrange all California rolls on a serving platter seam-side down and serve immediately with soy sauce, pickled ginger, and wasabi on the side.

Nutrition