Colorful California Rolls

• 360 ml Uncooked white rice
• 3 tbsp Vinegar
• 1 tbsp Sugar
• 1 tsp Salt
• 1 packages Salmon (for sashimi)
• 1 packages Daikon radish sprouts
• 1 Avocado
• 1 packet Crab sticks
• 4 leaves Green leaf (can be substituted)
• 3 tbsp Mayonnaise
• 2 to 3 cm squeezed out of tube Wasabi paste(tubed)
• 2 tsp Soy sauce
• 1 packages flying fish roe
• 1 White sesame seeds
• 4 pieces Nori seaweed paper (large)
• 1 Sushi mat (sold at 100 yen stores)

1. Cook the rice.
2. Use less water than you would normally, so the rice won't be too moist when making it into sushi rice.
3. Have the seasonings premixed.
4. Prepare the ingredients.
5. Cut the ingredients into appropriate sizes for the roll.
6. Premix .
7. Once the rice is cooked, place the rice into a bowl (or ohitsu: a wooden container for cooked rice), add and mix ingredients with cutting motion and cool off well.
8. Lay a sheet of plastic wrap over the sushi mat.
9. Place a sheet of nori seaweed and spread a layer of sushi rice (amount to your liking) and sprinkle a generous amount of flying fish roe.
10. Lift the sheet off the plastic wrap and flip over.
11. With the nori seaweed facing up, place the already prepared and ingredients slightly below the middle of the seaweed.
12. Wrap it into one good roll and you're done.
13. Cut the roll into easy-to-eat pieces using a wet knife.
14. If it's difficult to cut, try wetting the knife every time you make a cut.

white rice, vinegar, sugar, salt, salmon, sprouts, avocado, packet, green leaf, mayonnaise, soy sauce, fish roe, white sesame seeds, paper

Taken from cookpad.com/us/recipes/149880-colorful-california-rolls (may not work)