Sushi Rice

1. Rinse the sushi rice under cold water until the water runs clear.
2. Combine the rice and the water in a rice cooker or a pot.
3. Bring to a boil; reduce to a simmer.
4. Simmer for 10-15 minutes or per the manufacturer’s directions.
5. Whisk together the rice vinegar, sugar, and salt until the sugar and salt dissolves.
6. Stir the rice vinegar mixture into the sushi rice.
7. Allow the rice to cool to room temperature. (Spreading the rice in a single layer on a sheet pan will quicken this process.)

Assemble the California Roll

1. Cover a bamboo rolling mat with plastic wrap.
2. Place one sheet of nori on the bamboo rolling mat, shiny side down (rough side up) with the lines in the nori running the same direction as the bamboo mat.
3. Wet your hands with water and spread a thin, even layer of sushi rice over the nori. Spread the rice to the edges of the nori, with the exception of the edge of the nori furtherest away from you. On this edge leave at least 1/2″ of the nori without rice.
4. Sprinkle 1/4 teaspoon of sesame seeds over the rice.
5. Flip the nori over so the rice is now facing down and the nori side is up.
6. Place the California roll fillings, cucumber, avocado, and crab onto the nori starting at about the 1/3 of the way away from you.
7. Using the bamboo mat guided by your thumbs, roll the sushi away from you, applying gentle pressure to keep the roll tight.
8. Continue rolling using your fingers to keep the fillings inside the roll; continue rolling until the roll is formed.
9. Using a sharp knife that has been wetted with water, cut the roll into 8 equal pieces. Wipe and wet the knife in between each cut to prevent the knife from sticking to the rice.

Arrange the California rolls on a plate and serve with soy sauce, pickled ginger and wasabi.