Emulsifier Free California Roll
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Learn more →Ingredients
4 servings
For the sushi rice
- 2 cups short-grain sushi rice
- 2 ¼ cups water
- ¼ cup rice vinegar
- 2 tbsp granulated sugar
- 1 tsp kosher salt
For the rolls
- 4 sheets nori
- 8 oz imitation crab sticks, halved lengthwise
- 1 large ripe avocado, pitted, peeled, and cut into thin strips
- 1 medium english cucumber, peeled and cut into thin matchsticks
- 3 tbsp toasted sesame seeds
- 2 tbsp mayonnaise
For serving
- soy sauce, for serving
- pickled ginger, for serving
- wasabi, for serving
Instructions
- 1
Rinse the sushi rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs nearly clear, about 2 minutes. Drain well.
- 2
Combine the rinsed rice and 2 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from the heat and let steam, covered, for 10 minutes — do not lift the lid during this time.
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