California Maki

Ingredients:

Sushi Rice:

3 c Japanese-style rice
4 c water
1/3 c rice wine vinegar
3 tbsp sugar
1 tsp salt

After washing the rice well, cook it by pan or rice cooker. Prepare sushi vinegar by mixing rice vinegar, sugar, and salt in a small pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture. Spread the hot steamed rice into a large plate. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji very quickly. Be careful not to smash the rice.To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.

INGREDIENTS:

4 c sushi rice
4 sheets nori (dried seaweed)

1 cucumber
1 avocado/ripe mango
3/4 c crab meat
2 tbsp mayonnaise
1/2 tsp salt
sesame seeds/roe

PREPARATION:
Cut avocado/ripe mango and cucumber into strips.

shred crabsticks and mix it with mayonnaise and season with salt.
Cover bamboo mat with plastic wrap. Like so,

Put a sheet of nori on top of the bamboo mat. like So,

Sprinkle sesame seeds over the sushi rice.Like so,

(In here, we used sesame seeds.)

Turn the sushi layer over so that the seaweed is on top. Like so,

Place avocado/ripe mango, cucumber and crab lengthwise on top of nori. Like so,

Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly with hands, like so,

then remove the rolled sushi. Cut the sushi roll into bite-size pieces.

My favorite version is the one with ripe mango... *-* Have'nt tried california-maki with avocado But, it sure worth a try. What do you think?