Preparation

1 Peel avocado and cut it into strips it. You will need 2 pieces per roll.

2 Put imitation crab in a bowl and mix with soy sauce, mirin and mayonnaise.

3 Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat rough side up.

4 Spread sushi rice (4 oz.) on top of the seaweed and press firmly.

5 Sprinkle sesame seeds over the sushi rice.

6 Turn the sushi layer over so that the seaweed is on top. Place avocado and mixed crab (2 oz.) lengthwise on the seaweed.

7 Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly on the bamboo mat with hands, then remove the rolled sushi.

8 Lightly place and spread caviar on a long plate, gently roll the California roll over the tobiko until its completely covered. Sprinkle with sesame seeds.

9 Wipe the knife with a wet cloth before slicing sushi. Cut the sushi roll into about 8 bite-sized pieces.

10 Decorate the rice dish with wasabi and pickled ginger.

Source:

California Rice Commission - calrice.org