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1
Squeeze the lemon juice over the avocado to prevent browning.
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2
Cover a bamboo rolling mat with plastic wrap.
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3
Cut nori sheets in half crosswise.
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4
Lay 1 sheet of nori, shiny side down, on the plastic covered mat.
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5
To make Califronia Rolls:
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6
Wet your fingers with water and spread approximately 1/2 cup of the rice evenly onto the nori.
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7
Sprinkle the rice with sesame seeds.
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8
Place the second plastic covered bamboo rolling mat on top and flip the two over so that the rice side is down.
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9
Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
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10
Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.
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11
To make Maki:
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12
Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll.
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13
Press the rice down firmly but gently.
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14
Sprinkle sesame seeds on the rice.
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15
Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
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16
Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll.
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17
The nori should stick to itself when the roll is complete; if it doesn't, use a cornstarch slurry to moisten it.
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18
Pull away the mat and set aside.
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19
Cover with a damp cloth.
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20
Repeat until all of the rice has been used.
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21
Cut each roll into 6 pieces.
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22
Serve with pickled ginger, wasabi and soy sauce.
