The Kook... Aka Cali Recipe

Cook and season rice

Rinse 1 1/3 cups uncooked short-grain sushi rice in cold water until the water runs clear (yields ~2 cups cooked). Cook per package or in a rice cooker. While rice cooks, combine 3 tablespoons rice vinegar, 1 tablespoon sugar and 1/2 teaspoon kosher salt in a small bowl and stir until dissolved. When rice is hot and finished, transfer to a wooden or nonreactive bowl and gently fold in the vinegar mixture with a cutting motion to avoid smashing grains. Fan rice as you fold to help it cool and become glossy. Cover with a damp towel and keep at room temperature until slightly warm (not hot).

Prepare krab filling

If using krab sticks, shred them by hand or chop coarsely into 1/4- to 1/2-inch pieces until you have about 8 oz. In a bowl, mix the shredded krab with 3 tablespoons mayonnaise, 1 teaspoon sriracha (optional; omit or adjust to taste), and 1/2 teaspoon toasted sesame oil. Taste and adjust mayo or sriracha so the mixture is creamy but not overpoweringly spicy. Keep chilled until assembling.

Prep avocado and cucumber

Halve 1.5 avocados lengthwise, remove pits and scoop out flesh. Slice each half lengthwise into 1/4-inch strips. To prevent browning, leave the slices intact in their shell or toss very lightly with a few drops of lemon or rice vinegar if desired. Thinly slice the cucumber lengthwise into long matchsticks (remove seeds if watery). Pat cucumber dry on paper towel to remove excess moisture.

Assemble the rolls (makes 4 rolls, about 8-10 slices each)

Place a bamboo mat on the counter and lay a nori sheet shiny-side down on the plastic-wrapped mat. Wet your hands with a little water (to prevent rice sticking). Spread about 1/2 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the far edge free of rice. If you prefer an inside-out style (rice outside), flip the nori so rice goes on the outside and use toasted sesame seeds to coat the rice — this recipe describes a simple inside roll (nori outside). Arrange a thin line (about 3/4 inch wide) of krab mayo mixture across the rice about 1 inch from the near edge. Add a row of avocado slices and a few cucumber matchsticks on top of the krab. Begin rolling: lift the near edge of the mat to tightly fold the nori over the filling, using the mat to shape and compress the roll as you continue to roll away from you until sealed. Press gently to form a firm cylinder. Repeat with remaining ingredients to make 3 more rolls.

Slice the rolls

With a very sharp knife moistened with water (wipe and rewet between cuts), trim the edges of each roll if desired, then slice each roll into 8–10 equal pieces. Clean the knife between rolls to keep slices neat. Arrange slices on a platter, seam-side down.

Garnish

Sprinkle toasted sesame seeds over the sliced rolls. Serve with soy sauce, pickled ginger and wasabi on the side. Optionally drizzle a little extra mayo or spicy mayo over the top for presentation. Enjoy immediately for best texture.