California Roll

• Completely wrap a sushi rolling mat in plastic wrap then set it aside.
• Boil water in rice in a saucepan at a high temperature.
  • Reduce the temperature to medium-low.
  • Cover and let simmer until the rice becomes tender and the liquid is fully absorbed.
• Transfer the rice to a bowl.
  • Cut in rice vinegar using a wooden spoon.
  • Season with 1 tsp sugar and 1 tsp salt.
  • Let cool to room temperature.
• Mix the mayonnaise and crab meat together in a small bowl.
• Place a sheet of nori on a flat work surface.
  • Spread a thin layer of rice on top of the nori.
  • Place the nori on the prepared rolling mat, rice side down.
• Layer 2-3 avocado slices on top of the nori.
• Layer on 2-3 tbsp of the crab mixture.
• Spoon 1-2 tsp tobiko on one side of the avocado-crab mixture lengthwise, and 2 cucumber strips on the other side.
• Roll the California roll into a tight log carefully by using the mat as a guide.
  • Remove the rolling mat.
• Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll.
• Remove the plastic.
  • Cut roll into 6 even pieces using a wet knife.
  • Repeat with remaining nori sheets and filling.
• Serve garnished with pickled ginger, wasabi paste, and soy sauce.

Trivia

Sushi restaurants typically greet customers with "Irashaimase"