California Sushi Roll Recipe

Ingredients:

1. 6 Cups prepared kokuho sushi rice
2. 8 Sheets nori (seasweed)
3. 4 Tbsp. toasted white sesame seeds

For fillings

1. 200 gm crab meat
2. 6 Tbsp. Kewpie Mayonnaise
3. 1 Small Japanese cucumber
4. 2 Avocados

For vinegar water for dipping fingures(Tezu)

1. ¼ Cup water
2. 2 tsp. Smiki rice vinegar

Instructions:

1. Make a sushi rice. Take bamboo mat and cover with plastic. Prepare Tezu to dip fingers.
2. Take crab meat add Japanese mayonnaise and mix well.
3. Cut cucumber into long strips and remove seeds.
4. Take avocado peel it and cut into ¼ thick slices. Squeeze the lemon juice over avocado to prevent browning.
5. Take nori and cut into half. Place nori sheet shiny side down on bamboo sushi mat.
6. Wet your fingers in Tezu and add small amount of rice on nori sheet evenly and leave 1 inch margin.
7. Sprinkle sesame seeds on rice. Flip nori sheet over so that rice is at the bottom.
8. Add fillings (cucumber, crab meat and avocado) at bottom of nori sheet evenly.
9. Grab bottom edge of mat while keeping fillings in place with your fingers, roll it into a right cylinder, hold the filling tightly.
10. Continue rolling until ingredients are finished by keeping pressure on mat. Make a roll.
11. Cut the roll in half then cut each half into 3 pieces.
12. Serve with Sakura Wasabi and Yoka Pickled ginger.