California Roll

Prepare sushi rice and allow to cool to room temperature before assembling rolls

Wrap Bamboo Mat in Plastic Wrap: Cut a piece of plastic wrap, about 2 feet long (enough to stretch around both sides of the mat, and wrap the mat flat, tightly, in plastic wrap. Repeat with another long piece of plastic wrap, starting at the other end of the mat, wrapping it in plastic wrap, so that the mat is flat, and completely covered tightly from both directions. This will keep the rolls from sticking to the mat

Cut Cucumber: According to Maria, Japanese people cut the stem end off, then take it and rub the two cut raw cucumber sides together, pushing slightly, in a circular motion, for a minute or so to bring out any bitterness. Cut the cucumber into two or three pieces, 3-4 inches long. Slice each piece horizontally (long side) into ¼ inch slices. Lay the slices flat and cut into ¼inch sticks (julienne style)

Cut Avocado: Slice avocado in half, remove core andpeel skin off. Lay flat side down and cut horizontally into 1/2 inch thick slabs, and then lay the slabs flat and cut into ¼ inch sticks

Prep Crab Sticks: Unwrap and use your hands to tear each in half from the top, (like you would split a stick of string cheese in half)

Prep Nori: You can use whole sheets of Nori for large sushi rolls, or break nori sheets in half to make smaller California rolls. To do so, stack two or three sheets together and fold the nori in half, the two short ends coming together. Press to crease it, and then gently pull the sheets apart

Assemble: Place bamboo mat horizontally on counter in front of you. Place a piece of nori on top, dull side facing up. (For large sushi rolls use a whole sheet of nori, with the short side parallel to you. For smaller sushi rolls--as shown in our photos--use half a sheet of nori with the long side parallel to you)

Place a small bowl of water next to your work station. Scoop roughly ½ cup or 1 cup (for small or large sushi rolls) onto the nori. Use wet fingers to gently move the rice, spreading it into an even layer across the nori (don’t smash it), but leave about a half inch of seaweed clear with no rice, at the top end

Add Sesame Seeds: Sprinkle roasted sesame seeds lightly over the top of the rice. Now carefully flip the whole thing over, so that nori seaweed is facing up

Add Toppings: Line two pieces of crab, end to end, slightly off center, closest to you. Line two cucumbers and two avocados next to it, in a line

Roll: Before rolling, position nori about an inch from the end of the bamboo mat, on the end closest to you. Then lift the end of the bamboo mat closest to you up and over the ingredients, tucking them inside. Touch the edge all the way down to seal it, with the ingredients rolled inside. Place your hands in a claw on top of the mat, over this first rolled section or sushi to hold and seal it tightly. Then continue pulling the bamboo mat away from you with one hand, while gently rolling the sushi, with the other, until it's rolled all the way up. Press both hands on top of the bamboo mat and squeeze the sushi roll gently beneath it, to make sure it holds firmly together

Cut California Roll into pieces: Remove the sushi mat. Use a very sharp knife to cut the ends off, if you want. Slice the roll in a back and forth motion, being careful not to smash it, into 4 or 6 pieces.Wipe knife clean with a wet paper towel after each cut

Serve: Stand sushi rolls up and serve accompanied with soy sauce, wasabi, and pickled ginger. Enjoy this California Roll sushi recipe!