California Roll Burrito

Prepare Filling

1. Rinse rice several times with cold water until it runs clear. This helps it become sticky. Be sure to not skip this step.
2. Put the rice and 2 cups of water into a pot and bring to a boil, uncovered.
3. Once it boils, reduce the heat to low and cook covered for 15 minutes.
4. Remove from the heat and let stand, covered, for 10 minutes. Do not peek at it.
5. Put the rice vinegar, sugar and salt in a small bowl and microwave on high for 30 to 45 seconds.
6. Add the vinegar mixture to the rice in an even distribution and fold to combine. Try not to make the rice mushy.
7. Let it cool completely in as thin a layer as you can while you prepare and make your rolls.
8. Put imitation crab meat and mayonnaise in a small food processor and pulse until it is combined and minced; not creamed. Alternately you can chop it all together and just mix in the mayonnaise.

Assembly

1. On top of a piece of parchment paper about twice the length of your nori, put one cup of rice on a sheet of nori, spread rice to the edge. Sprinkle with 1/4 teaspoon sesame seeds.
2. Put 1/2 cup of julienned vegetables (1/4 cup cabbage, 1/4 cup of carrots and cucumber. (Eyeball this since you won't have a measuring cup to fit the veggies)
3. Put 1/4 of sliced avocado along the side of the veggies in a fanned out pattern.
4. Put 1/4 of the crab mixture on top into a log shape.
5. Roll the nori into a log with the edges just meeting by a 1/4 - 1/2 inch or so using your parchment paper to roll it closed and tight.
6. After the roll meets, fold the parchment in to make bottoms of the burrito and roll the rest of the paper to close it tightly.
7. Slice the parchment burrito in half.