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1
First, in order to keep your rice from sticking to the Makisu and making a terrible mess, carefully wrap the Makisu in plastic cling wrap.
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2
To begin, fold the pieces of nori in half to split them.
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3
Nori is very delicate, so as soon as you press along the seam, it easily breaks in two.
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4
Next, lay the half-sheets of nori on the work surface and grab a handful (about a 1/2 cup) of sushi rice and cover one side of a half-sheet of nori with it.
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5
To do so, first set the rice on the end of the nori sheet closest to you.
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6
Then, working with your fingertips and/or knuckles, gently spread the rice over the surface of the nori.
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7
On California Rolls, the rice is typically on the outside not the inside so to begin, quickly flip the rice-coated sheet of nori so that the rice side is down.
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8
Carefully position it horizontally so it will roll lengthwise.
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9
Next, place a single row of the crab across the middle of the nori.
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10
Next, place slices of avocado end to end right against the crab.
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11
Its best to use an avocado thats ripe but still quite firm.
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12
Lastly, lay the very thin (slightly thicker than a matchstick) cucumber slices end-to-end right alongside the crab and avocado.
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13
To roll the sushi, carefully lift the edge of the mat closest to you, begin rolling the mat away from you, pressing it lightly to keep it firm.
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14
At this point, the end of the roll has been rolled upward, and your very light pressure is ensuring that they roll will remain nice and tight.
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15
Next, lift up the end of the rolling mat and pull it away from you, allowing the roll to roll the rest of the mat.
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16
Then carefully remove the roll from the mat and place it on a cutting board.
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17
Lay the mat over the top of the roll and exert gentle pressure once more to make sure its all secure.
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18
Next, hold the roll on the mat and sprinkle the top with toasted sesame seeds.
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19
Slice using a very sharp knife, first running the knife through a damp dishtowel with the blade facing away from you.
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20
Begin by slicing the roll exactly in half.
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21
Then set the two halves side-by-side to slice into individual pieces.
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22
This ensures that each piece will be a uniform size.
