California Roll

Method7 steps

1. 1

   Step 1: Drain the crab and mix with lemon juice and salt to taste. Cut the avocado (1) and cucumber (1) into ½-inch sticks. Divide the filling ingredients among 4 rolls. Cover a bamboo rolling mat with plastic wrap.

   Uses 1 can crab meat (seasoned with lemon juice and salt) · Lemon juice to season drained crab, to taste · Salt to season drained crab, to taste · 1 avocado (cut into 1/2" sticks) · 1 cucumber (cut into 1/2" sticks)

2. 2

   Step 2: Place a half sheet of roasted seaweed on the plastic.

   Uses ½ large nori sheet for this roll

3. 3

   Step 3: Spread 1/4 of the Sushi Rice on the seaweed. Sprinkle sesame seeds on the rice.

   Uses Half nori sheet on wrapped rolling mat · ½ cup prepared sushi rice for this roll · sesame seeds

4. 4

   Step 4: Turn the seaweed over, rice side down on the plastic.

   Uses Nori sheet coated with rice and sesame

5. 5

   Step 5: Put some crab mixture, avocado, and cucumber horizontally on the middle of the seaweed. This will form the center of the roll.

   Uses Inside-out rice-coated nori · A quarter of the prepared crab filling · A quarter of the prepared avocado sticks · A quarter of the prepared cucumber sticks

6. 6

   Step 6: Use the mat to roll the seaweed and filling into a firm log, keeping the plastic wrap outside the sushi.

   Uses Filled inside-out sushi sheet

7. 7

   Step 7: Remove the mat and plastic wrap and cut the roll into 8 pieces. Repeat with the other 3 half-sheets and remaining rice and fillings to make 4 rolls. Serve with soy sauce and wasabi if desired.

   Uses Rolled California sushi log · soy sauce (optional for dipping) · wasabi (optional for dipping)