How to Make a California Roll

Ingredients

• 1  avocado sliced
• 0.3 cup caviar red such as tobiko
• 0.3 pound crab meat shredded cooked drained
• 1  cucumber english seeded sliced into strips
• 1 tablespoon mayonnaise 
• 5 sheets nori seaweed dry seaweed
• 2 tablespoons pickled ginger drained for garnish
• 0.5 cup seasoned rice vinegar 
• 2 tablespoons soya sauce to taste
• 1 tablespoon wasabi paste 
• 4 cups water 
• 2 cups rice white uncooked

Equipment

• bowl
• sauce pan
• knife
• plastic wrap
• wooden spoon

Directions

1. Wrap a sushi rolling mat completely in plastic wrap and set aside.
2. Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
3. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
4. Combine crab meat with mayonnaise in a small bowl.
5. Place a sheet of nori on a flat work surface.
6. Spread a thin layer of rice on top of the nori.
7. Place the nori, rice side down, on the prepared rolling mat.
8. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a guide, carefully roll the California roll into a tight log.
9. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll.
10. Remove the plastic and cut roll into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling.
11. Serve garnished with pickled ginger, soy sauce, and wasabi paste