California Roll

🔥 Prep

• Rinse the 200 g sushi rice under cold water until water runs clear, then cook according to package instructions.
• Transfer the cooked rice to a bowl and let it cool slightly.
• Cut the 0.5 pcs avocado in half, remove the pit, and slice the flesh into thin strips.
• Cut the 2 pcs crab sticks into lengthwise strips matching the avocado size.
• Measure out 1 tsp sesame seeds and set aside.

🔥 Cook

• 1. Place a sheet of plastic wrap on a bamboo sushi mat and lay the 1 sheet nori shiny side down.
• 2. With wet hands, Spread the 200 g sushi rice evenly over the nori, leaving a 1 cm border at the top, for about 2 minutes.
• 3. Sprinkle the 1 tsp sesame seeds over the rice.
• 4. Flip the nori so the rice side faces down.
• 5. Arrange the sliced avocado (from 0.5 pcs) and crab stick strips (from 2 pcs) along the bottom edge of the nori.
• 6. Lift the edge of the mat and Begin rolling the sushi away from you, applying gentle pressure, for about 30 seconds.
• 7. Continue rolling until the roll is complete, then Press the roll to seal, for about 10 seconds.
• 8. Remove the mat and Slice the roll into 6-8 pieces using a sharp, wet knife, wiping the blade between cuts, taking about 1 minute.
• 9. Transfer the pieces to a serving plate.

🔥 Serve

• Serve the California roll pieces with soy sauce for dipping.
• Add a small dish of pickled ginger and wasabi on the side.
• Optionally accompany with miso soup or a light green salad.