California Rolls - cooking recipe

Ingredients

14 oz short-grain sushi rice, rinsed
1/4 cup rice wine vinegar
4 sheets nori
1 None small avocado, pitted, peeled, sliced
1 None Persian cucumber, seeded, cut into 1 1/4 inch strips
2 None artificial crab leg sticks, halved lengthwise
None None Japanese mayonnaise, to serve
None None salmon roe, to serve
None None soy sauce, to serve

Preparation

Bring rice and 1/2 cup water to a boil. Reduce heat to low and simmer, covered, for 10 mins. Set aside, covered, for 10 mins.
Combine vinegar, 1 tbsp sugar and 1 tbsp salt, stirring until dissolved. Spread rice over a baking tray then drizzle vinegar mixture over top, stirring and breaking up lumps with a spatula. Continue to fan and fluff rice with spatula until almost cool.
Arrange 1 sheet of nori on a bamboo mat, long-side facing towards you. Spread 1/4 rice over top, leaving a 3/4 inch edge along 1 long side. Arrange 1/4 avocado, 2 slices of cucumber and a crab stick across the center. Use your index fingers and thumbs to roll up sushi, pulling back the mat as you go. Gently press mat around sushi roll to shape and seal the roll. Repeat with remaining ingredients.
Cut each roll into 8 pieces. Top with mayonnaise and salmon roe. Serve with soy sauce on the side.