California Roll

In a large saucepan, combine the rice and water, and let it stand for 30 minutes. This gives the rice enough time to absorb water and cook more uniformly. Bring to a boil. Reduce the heat to low; cover and simmer for 15 to 20 minutes or until the water is absorbed and the rice is tender. Remove from the heat, and let the rice stand, covered, for 10 minutes. Editor's Tip: Before beginning this step, be sure to wash your rice thoroughly.

Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until the sugar is dissolved. You'll use this mixture to season the rice.

Transfer the rice to a large shallow bowl, and drizzle with the vinegar mixture. With a wooden paddle or spoon, stir the rice with a slicing motion to cool it slightly. Cover the rice with a damp cloth to keep it from drying out. Editor's Tip: This rice mixture may be made up to two hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate or it will ruin the texture of the sushi rice.

Sprinkle toasted and black sesame seeds onto a plate, and set it aside. Place your sushi mat on a work surface so the mat rolls away from you; line the mat with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press the rice into an 8-inch square. It's OK to see a few tiny holes in the square. The rice will get pressed together when you roll. Top the rice square with one nori sheet. Editor's Tip: The nori has a smooth side and a rough side, which you can feel if you drag a finger across the sheet. Lay the nori on the rice with the rough side facing you and the smooth side pressed into the rice.

Arrange a small amount of cucumber, crab and avocado about 1-1/2 inches from bottom edge of the nori sheet. (Less is more here. You don't want to overstuff the roll or it won't roll into perfect pinwheels in the end.) Using your bamboo mat, roll up the rice mixture over the filling. The mat can lift and compress the mixture while rolling, bringing one side of the rice square to the other and pinching it closed along the seam. Remove the plastic wrap as you roll. You'll keep this sheet over the sushi so it doesn't dry out while you make more rolls.

Remove the mat from your work station, and roll the sushi roll in the sesame seeds. Cover with the plastic wrap. Repeat these steps with the remaining ingredients to make eight rolls. Cut each roll into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired.