Tobiko California Roll
Bright orange roe rolled right onto the rice. Layers of texture make it a favorite for sushi parties.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 hr
- Serves
- 2
- Level
- Medium
Photo: Valeria Boltneva / Pexels
This roll layers texture and sauce the way a busy sushi bar would. Japanese cucumbers have tiny seeds and thin skin, so there is no need to peel or scoop them. Tobiko adds a tiny pop and a flash of color; a small spoonful goes a long way. Invite someone to help; this is a fun recipe to make together.
Method
Rinse 3 cups of short-grain rice in a bowl of cold water, swirling and draining four or five times until the water runs almost clear. Let it drain in a sieve for 15 minutes.
Combine the drained rice with 3 1/4 cups of water in a heavy saucepan. Bring to a boil, cover, turn the heat to low and cook 13 to 15 minutes, then turn off the heat and let it steam undisturbed for 10 minutes.
Warm 1/3 cup rice vinegar, 2 tablespoons sugar and 1 1/2 teaspoons salt just until dissolved. Spread the hot rice in a wide bowl, drizzle the vinegar over a paddle and fold with slicing motions while fanning, until glossy and body temperature.
Get everything ready before rolling: slice the avocado thinly and squeeze a few drops of lemon over it to keep it green. Quarter the cucumber lengthwise and slice it into thin sticks. Mix the shredded crab with a spoonful of mayonnaise.
Spread a thin layer of rice over a half sheet of nori, edge to edge. Scatter sesame seeds over the rice, turn the sheet rice side down onto the wrapped mat and line up the fillings on the nori.
Arrange crab, avocado and cucumber in a line along the nori. Roll tightly with the mat, pressing into a neat square-edged log.
Slice the roll into 8 pieces with a wet sharp knife, wiping the blade between each cut.
Finish with tobiko and serve right away.
Chef's note
Use sesame seeds on the rice side to help the roll release cleanly.
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