Prepare sushi rice and allow to cool to room temperature before assembling rolls.

Wrap Bamboo Mat in Plastic Wrap: Cut a piece of plastic wrap, about 2 feet long (enough to stretch around both sides of the mat, and wrap the mat flat, tightly, in plastic wrap. Repeat with the other side of the mat, so it's completely covered tightly from both directions. This will keep the sushi from sticking to the mat.

Cut cucumber into two or three pieces, 3-4 inches long. Slice each piece horizontally (long side) into 1/4 inch slices. Lay the slices flat and cut into 1/4inch sticks (julienne style).

Slice avocado in half, remove core and peel. Lay flat side down and cut horizontally into 1/2 inch thick slabs, and then lay the slabs flat and cut into 1/4 inch sticks.

Prep Crab Sticks: Unwrap and use your hands to tear each in half from the top, (like you would split a stick of string cheese in half).

Prep Nori: Use whole sheets of Nori for large sushi rolls, or break nori sheets in half to make smaller California rolls, by stacking two or three sheets together, folding them in half (short ends together), press to crease, then pull apart.

Assemble: Place bamboo mat horizontally on counter in front of you. Place a nori sheet on top, dull side up. (For large sushi rolls use a whole sheet of nori, with short side parallel to you. For smaller sushi rolls--as shown in our photos--use half a sheet of nori with the long side parallel to you).

Place a small bowl of water next to your work station. Scoop roughly 1/2 cup or 1 cup (for small or large sushi rolls) onto the nori. Use wet fingers to gently move the rice, spreading it into an even layer across the nori (don’t smash it), but leave about a half inch of seaweed clear with no rice, at the top end.

Add Sesame Seeds: Sprinkle roasted sesame seeds lightly over the top of the rice. Now carefully flip the whole thing over, so nori seaweed is facing up.

Add Toppings: Line two pieces of crab, end to end, slightly off center, closest to you. Line two cucumbers and two avocados next to it, in a line.

Roll: Before rolling, position nori about an inch from the end of the bamboo mat, on the end closest to you. Then lift the end of the bamboo mat closest to you up and over the ingredients, tucking them inside. Touch the edge all the way down to seal it, with the ingredients rolled inside. Place your hands in a claw on top of the mat, over this first rolled section or sushi to hold and seal it tightly. Then continue pulling the bamboo mat away from you with one hand, while gently rolling the sushi, with the other, until it's rolled all the way up. Press both hands on top of the bamboo mat and squeeze the sushi roll gently beneath it, to make sure it holds firmly together.

Cut California Roll into pieces: Remove the sushi mat. Use a very sharp knife to cut the ends off, if you want. Slice the roll in a back and forth motion, being careful not to smash it, into 4 or 6 pieces.Wipe knife clean with a wet paper towel after each cut.

Serve: Stand sushi rolls up and serve accompanied with soy sauce, wasabi, and pickled ginger. Enjoy this California Roll sushi recipe!