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California Sushi Roll

INGREDIENTS

8 to 10 Nori seaweed
500 gm prepared sushi rice
1 medium size avocado
250 gm imitation crabmeat (sticks)
1 cucumber
Pickled ginger, for garnish
Wasabi
Soy sauce for dipping

Additonal item may include pickle white raddish

To prepare:

Cut in half one sheet of nori seaweed and place it on bamboo mat
With a wooden spoon, spread a thin layer (about 1/8 inch thick) of sushi rice on seaweed, leaving a little room at the ends uncovered for the seal
At one end, layer a sliver of cucumber, slivers of avocado, and one crabmeat stick
Beginning at the end with the crab, roll the seaweed over, and use the mat to help keep the roll tight until you've reached the end of the seaweed wrap
Place roll seam side down upon the cutting board
Use a sharp knife to the roll into quarter or half inch wide rolls

To serve:

Place rolls neatly onto a Japanese flat plate, preferably rectangular in size
Put a small amount of wasabi and some pickled ginger at the side
A small dipping dish for soy sauce should accompany the meal

When cutting sushi, make sure blade is clean so as to not leave rice grains on each sushi. Wipe blade then dip in cold water before starting at each roll.

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