Basic California Roll

Ingredients

• 3.5 ounces crab sticks, finely chopped
• 4 tablespoons mayonnaise
• 0.5 cucumber
• 4 sheets nori (dry seaweed)
• 2.5 cups cooked sushi rice
• 2.5 tablespoons sesame seeds
• 1 avocado, sliced
• 4 teaspoons tobiko (flying fish roe)

Steps

1. Stir chopped crab sticks and mayonnaise together in a small bowl; set aside.
2. Slice ends off cucumber; cut into quarters lengthwise. Thinly slice each quarter lengthwise to make spears; set aside.
3. Lay 1 sheet nori on bamboo sushi rolling mat. With wet fingers, firmly pat a thin, even layer of prepared rice over nori, leaving a 1/3-inch edge at the bottom. Sprinkle sesame seeds over rice; carefully flip over.
4. Place 1 tablespoon crab mixture in a line about one-third from the top. Place 1 to 2 cucumber spears and 1 to 3 avocado slices.
5. Roll nori sheet tightly into a cylinder around rice and filling, using the bamboo mat, starting at the top edge. Moisten uncovered edge with water; finish rolling once you reach the bottom. Repeat with the remaining nori, rice, sesame seeds, crab mixture, cucumber, and avocado.
6. Slice each roll into 3/4-inch pieces. Garnish each piece with 1/8 teaspoon tobiko.