California Roll

Ingredients

• Sushi rice (2 cups)
• Water (2 1/2 cups (for cooking rice))
• Rice vinegar (1/4 cup)
• Sugar (2 tablespoons)
• Salt (1 teaspoon)
• Nori (seaweed sheets) (4 sheets)
• Crab meat (or imitation crab) (1 cup, shredded)
• Avocado (1 large, sliced)
• Cucumber (1 medium, julienned)
• Soy sauce (for serving)
• Wasabi (for serving)
• Pickled ginger (for serving)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.
2. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat, stirring until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
3. Place a sheet of nori on a bamboo sushi mat, shiny side down.
4. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.
5. Arrange a line of crab meat, avocado slices, and julienned cucumber along the center of the rice.
6. Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Roll until you reach the exposed edge of the nori, then wet the edge with water to seal the roll.
7. Using a sharp, wet knife, slice the roll into bite-sized pieces. Clean the knife between cuts for neat slices.
8. Serve the California rolls on a plate with soy sauce, wasabi, and pickled ginger on the side.