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California Rolls

Introduction

Ingredients

Preparation

1. Rinse the rice in cold water. The ratio of rice to water should be 1:1. Bring the rice and water to a boil in a covered pot; reduce heat to low. The rice takes about 20 minutes. Set to cool.
2. When cool, liberally sprinkle it with the rice vinegar. Place all of the following in separate bowls ready for assembly.
3. Peel the cucumber and cut the meat away from the seeded core. Then take what is left and slice lengthwise into thin strips.
4. Cover the crab meat in mayonnaise.
5. Cut the avocado in half around the pit and remove the pit. Place the avocados with their inside facing up and slice each half into4 to 6 pieces. Peel the flesh away from the skins.
6. Place the sesame seeds on an oven pan and toast them.
7. Place the bamboo mat on the counter and place the plastic wrap on top. Lay one nori sheet down. Spread 1/2 to 1/3 of the rice on the nori with the wooden spoon leaving 3cm (1 1/2 inches) at the top. Do not spread the rice too thickly. Sprinkle some of the sesame seeds over the rice. Lay the crab meat in a row across the end which is covered with rice (not the end that you left uncovered).
8. Place the cucumber in the same manner against the crab meat and do the same with the avocado.
9. With both hands, using the mat, roll the end that is closest to you to the end of the rice so that the uncovered nori is left untouched. Squeeze firmly, but not hard enough to make the filling come out of the ends. Lightly wet the nori tab and stick it to the roll.
10. Roll the mat around the maki and bang the end against the counter to pack the roll at the end; repeat this process with the other side. Unroll the maki and place it on a cutting board. First cut the roll in half and then each half in half again. Proceed in this manner until you have disks which are about 3-4cm thick. Use a very sharp knife for this. If you dip the knife in cold water first the cutting is easier.
11. Serve with wasabi, soy sauce and marinated ginger.

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