Ingredient:

1.      Imitation crab – one small package of imitation crab meat or real crab meat.  Both will be easy to find in grocery stores. (around 200g)

2.      Avocados – One peeled and cut into a thin size, shape of a french fry. 

3.      Mayonnaise – Two generous tablespoons will be good, but mayo depends on preference.  If you like to go light, it’s perfectly fine.

4.      Seaweed Sheets / Nori sheets halved - Maybe around 5 to 10.  Depending on how think you want your rolls.

5.      2 cups of cooked rice! – Regular white sticky rice.   

6.      Cucumber - one small or mid sized cut into thin slices about 10 cm long and 1/2 cm thick.

7.      3 table spoons of sugar

8.      2 tablespoon of vinegar

9.      Tobiko (Flying Fish Roe) - This is optional.  However, it is good for you!

10.  One sheet of saran wrap.

11.  Wasabi and Soy Sauce

How to Make:

1.     Mix the mayo and the crap meat in side and good size bowl.  If you use your hands it’s easier to shred.  Mix it as if you’re massaging.

2.     Place the cooked rice into a mixing bowl, or if the rice pot has cooled down, you can start mixing the sugar and vinegar.  This food needs tender and care, so use your hands to mix.  And of course make sure, the rice has cooled down before you dip your hands to mix.  After you have mixed the rice with sugar and vinegar your ready to start building and rolling! 

3.     Place one sheet of saran wrap on top of a cutting board.  This will help prevent rice from sticking to the cutting board later.  After, spread a thin layer of the prepared rice (thin, but not too thin that the black parts from the seaweed is showing) on to the seaweed sheet. This can all be done with your hands.  After spreading the rice over one side of the seaweed sheet, turn over the sheet so that the rice is on the bottom, and the plain seaweed side in on top. *Tip- if your hands get sticky from the rice, rinse your hands frequently while making the rolls, or make the rolls with damp hands. 

4.     On the blank side of the seaweed sheet, neatly place the ingredients: cucumber, avocado, and the crab meat in the center and neat roll.  Make the size fit you.  If you want more cucumber you can add more, or maybe you’re more of an avocado person.  It’s up to you.

5.     After you have place the ingredients in the center, grab one end of the roll and start rolling it.  Try to roll the sheet tightly.  After you have successfully rolled the ingredients inside your seaweed sheet.  Wrap the saran wrap around the roll and squeeze to make the roll tighter.  This will prevent the roll from falling apart when you eat.

6.     After you have successfully wrapped and rolled your California roll, cut the roll down the middle and dip the top part in to the tobiko egg.  The eggs will stick to the rice.

7.     Mix two tablespoons of soy sauce and a little pinch of wasabi.  This will be your dipping sauce for your California roll.

8.     Tada, now we have a California roll! Cut into slices and enjoy!