California Roll

1 1/2 cups water

6 tablespoons rice vinegar

5 tablespoons sugar

4 sheets of nori (dried seaweed)

1 ripe mango or avocado

7 teaspoons tobikko (fish roe) or toasted seasame seeds

1/2 Japanese cucumber (or English cucumber)

1 1/2 tablespoons of mayonnaise

5 ounces of imitation crab meat - crab sticks

Utensils:

bamboo mat wrapped in plastic

sharp knife

To make sumeshi (sushi rice), cook the rice using equal parts of rice and water. You can use a rice cooker or cook it in a stove the traditional way.

While waiting for the rice to cook, combine the rice vinegar and sugar in a small pot over low heat. Stir until the sugar granules melt, then remove from heat and set aside.

Once the rice is cooked, transfer it to a big bowl and let it cool.

Slowly pour the rice vinegar mixture into the rice and mix well.

To prepare the sushi, begin by slicing the cucumber, mango and the crab sticks into thin strips.

Place the nori on the bamboo mat. Make sure that the shiny side is facing down. Top it with 1 - 1 1/2 cups of rice, adjust the amount of rice as needed. Spread it evenly and press on the rice to make sure there are no spaces in between them.

Turn the rice over so that it is on the mat and the nori is facing you. Put cucumber, mango and crab sticks slices evenly and top with mayonnaise.

With your thumbs underneath the mat, lift the sushi. Use you remaining fingers to keep the other toppings in place. Roll the mat forward until it touches the edge of the ingredients. Squeeze gently. Once it has taken shape, unroll the mat and continue to roll the rice until the nori disappears.

Allow the sushi to rest for a minute, roll it on a plate of tobikko or sesame seeds before slicing. Cut into 4-6 pieces.

Serve on a plate with pickled ginger, wasabi and dipping sauce (soy sauce with lime).

Photo Courtesy Of: bingbing Tweet