First, you need to cook in season your rice. Each of the California rolls requires 3/4 of a cup of sushi rice, so if you prepare 3 1/2 rice cooker cups that will yield what's your name.
Prepare the vinegar water and cover a sushi mat with plastic wrap. The vinegar water is to dip your fingers in while you prepare the sushi and it keeps them from sticking.
Next, you need to prepare the fillings. start by mixing the crabmeat and Japanese Mayo together.
Peel the cucumber and use a spoon to remove the seeds. Cut the cucumber into long, thin strips. The cucumber strips should be the same length as the nori sheet.
Peel the avocados and remove the seeds, and then cut the avocado into half inch pieces. Squeeze a little bit of lemon juice across the avocado to keep it from browning while you prepare your sushi.
Prepare the nori sheets by cutting ⅓ of a single sheet to save that off to the side and then use the remaining ⅔ of the nori sheet.
Next, you need to roll your sushi. Start by laying out a nori sheet with the shiny side facing down. Place that onto the bamboo sushi mat. Dip your fingers in the vinegar water, called tezu, and then spread 3/4 of a cup of rice over the nori sheet. Be sure to spread it evenly.
Sprinkle some of the sesame seeds over the rice. Then, flip over the nori sheet so that the rice is facing downwards. Use a bamboo mat to line the nori sheet edge. At the bottom of the nori sheet, place crab meat, avocado, and cucumber.
How to make California sushi rolls and roll them properly? You need to next grab hold of the bottom of the mat and ensure the fillings stay in place using your fingers, then roll the mat into a tightly tucked cylinder, ensuring the fillings are packed in firmly.
Apply gentle pressure onto the mat and lift the edge of the mat slightly and then roll it forward. You want to keep the rolls from drying out, so cover any completed sushi rolls with a damp cloth. Keep making the rest of your rolls until you have used all the ingredients.