California Roll

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed and the rice is tender.
3. Remove the saucepan from the heat and let it stand, covered, for 10 minutes. Meanwhile, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
4. Transfer the rice to a large bowl and gently fold the vinegar mixture into the rice, using a wooden spatula. Let the rice cool to room temperature.
5. Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay a sheet of nori, shiny side down, on the mat.
6. With wet hands, spread about 1/4 of the rice evenly over the nori, leaving a 1-inch (2.5 cm) border at the top. Sprinkle with sesame seeds.
7. Arrange a line of shredded imitation crab, avocado slices, and cucumber strips across the rice, about 1 inch (2.5 cm) from the bottom edge.
8. Using the mat as a guide, roll the sushi tightly into a log, applying gentle pressure to seal the roll.
9. Repeat with the remaining ingredients to make four rolls. Using a sharp, wet knife, slice each roll into 6-8 pieces.
10. Serve the California rolls with soy sauce, pickled ginger, and wasabi, if desired.