California Roll

Sushi rice

1. Put the rice in a bowl and cover with cold water. Stir the rice in water, pour and repeat 2-3 times or until the water runs clear.
2. Place rice and water in a saucepan and place over high heat.
3. Bring to a boil, uncovered.
4. Reduce heat to low and cover. Cook for 15 minutes.
5. Remove from heat and let stand, covered, for 10 minutes.
6. Combine the rice vinegar, sugar and salt in a small bowl and microwave on high for 30 seconds.
7. Transfer the rice into a large wooden bowl or glass (not metal) and add the vinegar mixture.
8. Toss gently with a wooden or plastic spoon to coat each grain of rice with the vinegar mixture.
9. Let cool but do not refrigerate as it changes the texture of the rice.

California rolls

1. Cut the avocado in half. Remove the core. Peel each half and cut ⅛-inch (3 mm)thin strips.
2. Cut the cucumber to the size of a sheet of nori. Cut in half lengthwise. Hollow out the center with a spoon. Cut thin sticks.
3. Cut the nori sheets in half.
4. Prepare a bowl of cold water and a clean damp cloth before you start making sushi.
5. Also prepare a bamboo mat wrapped with plastic wrap.
6. Place a half sheet of nori on the bamboo mat. Rinse your hands.
7. Take a ball of rice and spread it on the nori.
8. With your thumb, index and middle finger, push the rice to the outside to help spread over the entire surface of the sheet of seaweed.
9. Turn the nori over so that the rice is in contact with the plastic wrap.
10. Place avocado, surimi and cucumber stick, approximately one inch from the bottom of the nori sheet.
11. Roll the bamboo mat and press a little to form a cylinder.
12. Unroll the mat and roll the maki all the way this time. Press lightly as you roll the bamboo mat.
13. Sprinkle toasted sesame seeds on the sides of the maki.
14. Dip a sharp knife in water.
15. Cut the maki into 8 equal pieces.
16. Serve with gari (pickled ginger), wasabi and soy sauce.