California Sushi Roll

INGREDIENTS

• 8 to 10 Nori seaweed
• 500 gm prepared sushi rice
• 1 medium size avocado
• 250 gm imitation crabmeat (sticks)
• 1 cucumber
• Pickled ginger, for garnish
• Wasabi
• Soy sauce for dipping

Additonal item may include pickle white raddish

• Cut in half one sheet of nori seaweed and place it on bamboo mat
• With a wooden spoon, spread a thin layer (about 1/8 inch thick) of sushi rice on seaweed, leaving a little room at the ends uncovered for the seal
• At one end, layer a sliver of cucumber, slivers of avocado, and one crabmeat stick
• Beginning at the end with the crab, roll the seaweed over, and use the mat to help keep the roll tight until you've reached the end of the seaweed wrap
• Place roll seam side down upon the cutting board
• Use a sharp knife to the roll into quarter or half inch wide rolls

To serve:

• Place rolls neatly onto a Japanese flat plate, preferably rectangular in size
• Put a small amount of wasabi and some pickled ginger at the side
• A small dipping dish for soy sauce should accompany the meal