Personal Shopper

• 0.67 batch prepared sushi rice
• 0.67 medium avocado
• 0.67 small cucumber
• 133.33 grams crab meat
• 4 half sheet nori
• 0.67 tablespoon toasted sesame seeds
• 0.67 tablespoon rice vinegar
• 0.67 cup water
• soy sauce
• wasabi
• sushi ginger

Steps

1. Make 1 batch prepared sushi rice.
2. Prepare a small bowl of tezu by mixing a tablespoon of rice vinegar into a cup of water.
3. If you are using a bamboo sushi mat, wrap it in plastic wrap; if you don't have a sushi rolling mat, follow the directions above to shape your sushi without a mat.
4. Lay one sheet of nori towards the bottom edge of the mat.
5. Lightly wet your hands in the tezu and grab a cylinder of rice about the size of a potato.
6. Stretch the rice cylinder from one side of the nori to the other to form a mound of rice along the top of the nori, leaving a 0.25-inch border along the top.
7. Use one hand to guide the shape of the rice along one side of the nori while using the fingertips of your other hand to spread the mound of rice towards the bottom edge of the nori; be careful not to smash the grains of rice.
8. Repeat on the opposite side before spreading the rice in the center to the bottom of the nori so the nori is evenly covered with rice.
9. Sprinkle on toasted sesame seeds.
10. Flip the rice and nori over from top to bottom so the nori border is closest to you.
11. Stagger a few wedges of avocado so the thin ends overlap in the center of the nori.
12. Place a strip of cucumber on the avocado slices.
13. Add some pieces of crab or sticks on top of the vegetables; if using imitation crab sticks, you may need to split the sticks in half lengthwise to fit.
14. Do not add too much filling or the roll will not seal shut.
15. To roll the sushi, tuck your thumbs under the edge of the sushi mat closest to you and use your remaining fingers to hold the filling in place, then roll the mat up and over the filling until the rice meets the nori on the other side.
16. Give the roll a light squeeze to adhere the rice to the nori, hold the edge of the sushi mat and use it to continue rolling so the seam is on the bottom.
17. Use your forefingers to press on the top of the roll while using your remaining fingers to press on the sides with even pressure to compress the rice and shape the roll.
18. To cut your California roll into slices, support the sides with your fingers and use a wet, sharp knife to cut it in half by pulling back on the knife and pushing forward; then line the halves up and slice them into four pieces using the same technique.
19. Serve your California roll with soy sauce, wasabi, and sushi ginger.