Rinse 2 cups of sushi rice till the water runs clear, put in pan with 4 cups water, cover, bring to rolling boil, turn off to cool one hour. Makes 4 cups. Boil soy sauce or salt, rice vinegar with palm sugar and drops of wasabi, stir till sugar is dissolved, cool.

Slice veggies match stick size thin, (called julienne). Mix meat with Tsp of thick home made mayonaise.

Mix cooled rice with vinegar and sugar mix till nice and sticky. Lay plastic wrap down over bamboo rolling mat. Lay nori seaweed sheet on top. Wet one side of nori seaweed sheet under running cold faucet, wet side up, rub sesame seeds and caviar evenly over wet side of nori. Spread 4 tablespoons of rice on top, press down evenly over seaweed sheet, leave 1/2” by 8” inch edge at end uncovered.

Lay 1” wide and 1” thick strip of mayo shrimp or mayo crabmeat in center, 8” long. Lay strips of avocado and gari closest to you, strips of persian cucumber and gari on other side. Fold sticky rice covered seaweed over, roll twice with bamboo mat, the wet uncovered edge of the nori seaweed will glue shut when touching the dry nori side, roll tight, rest, remove plastic wrap.

Slice each california roll just before serving, serve cut in 4 pieces, 2” wide. Wipe knife clean between each cut with wet towel. Enjoy.