How to make California Roll
- Completely wrap a sushi rolling mat in plastic wrap then set it aside.
- Boil water in rice in a saucepan at a high temperature.
- Reduce the temperature to medium-low.
- Cover and let simmer until the rice becomes tender and the liquid is fully absorbed.
- Transfer the rice to a bowl.
- Cut in rice vinegar using a wooden spoon.
- Season with 1 tsp sugar and 1 tsp salt.
- Let cool to room temperature.
- Mix the mayonnaise and crab meat together in a small bowl.
- Place a sheet of nori on a flat work surface.
- Spread a thin layer of rice on top of the nori.
- Place the nori on the prepared rolling mat, rice side down.
- Layer 2-3 avocado slices on top of the nori.
- Layer on 2-3 tbsp of the crab mixture.
- Spoon 1-2 tsp tobiko on one side of the avocado-crab mixture lengthwise, and 2 cucumber strips on the other side.
- Roll the California roll into a tight log carefully by using the mat as a guide.
- Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll.
- Remove the plastic.
- Cut roll into 6 even pieces using a wet knife.
- Repeat with remaining nori sheets and filling.
- Serve garnished with pickled ginger, wasabi paste, and soy sauce.
Sushi restaurants typically greet customers with "Irashaimase"