Recreate the fresh and flavorful California Roll from P.F. Chang's right in your own kitchen with this easy-to-follow, home-cook friendly recipe.
Prepare Sushi Rice: Rinse rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 2 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
Season Rice: In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are dissolved. Transfer the cooked rice to a large, shallow non-metallic bowl or baking sheet. Gently fold in the vinegar mixture, using a cutting motion, while fanning the rice to cool it quickly and give it a glossy finish. Let the seasoned rice cool to room temperature.
Prepare Crab Salad: Flake the imitation crab meat into a medium bowl. Add the mayonnaise, Sriracha (if using), and sesame oil (if using). Mix gently until the crab is well combined with the dressing.
Prepare Vegetables: Ensure your cucumber is cut into thin matchsticks and your avocado is thinly sliced and ready for assembly.
Assemble Rolls: Place a bamboo sushi rolling mat on a clean work surface. Lay one sheet of nori, shiny side down, on the mat. Keep a small bowl of water nearby to moisten your hands.
Spread Rice: Dip your hands in water to prevent sticking. Take about 3/4 cup of the cooled, seasoned sushi rice and gently spread it evenly over the nori, leaving a 1/2-inch strip at the top edge (furthest from you) uncovered.
Add Fillings: Arrange a horizontal line of the imitation crab salad, cucumber matchsticks, and avocado slices across the center of the rice-covered nori. Be careful not to overfill.
Roll the Sushi: Lift the edge of the bamboo mat closest to you, bringing it up and over the fillings, tucking the rice and fillings in tightly with your fingers. Continue to roll forward, pressing firmly and evenly with the mat to create a tight cylinder. Before making the final seal, moisten the uncovered 1/2-inch nori strip with a little water to help it stick. Complete the roll.
Slice and Serve: With a sharp, damp knife, slice each roll into 6-8 pieces. Repeat the process for the remaining sheets of nori and fillings. Serve immediately with soy sauce, pickled ginger, and wasabi if desired.