How do you make California rolls?

* 1 cup sushi rice

* 2 cups water

* 1/4 cup rice vinegar

* 1 tablespoon sugar

* 1/2 teaspoon salt

* 1 nori (seaweed) sheet

* 1/2 cup imitation crab meat, shredded

* 1/2 cup cucumber, julienned

* 1/2 cup avocado, sliced

Instructions

1. In a medium saucepan, combine the sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.

2. Remove the saucepan from the heat and let sit, covered, for 5 minutes.

3. In a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.

4. Fluff the rice with a fork and transfer it to a large bowl. Add the rice vinegar mixture and stir until the rice is evenly coated.

5. Set a bamboo sushi mat on a flat surface. Place the nori sheet on the bamboo mat, shiny side down.

6. Wet your hands with water and spread the rice evenly over the nori sheet, leaving a 1-inch border at the top.

7. Arrange the crab meat, cucumber, and avocado in a horizontal line down the center of the rice.

8. Starting at the bottom, roll the nori sheet up tightly, using the bamboo mat to help you.

9. Wet the top border of the nori sheet with water and finish rolling.

10. Slice the roll into 1-inch pieces and serve with soy sauce, wasabi, and pickled ginger.

Tips

* To make sure the rice is cooked properly, check it after 18 minutes. The rice should be tender and slightly sticky, but not mushy.

* If you don't have a bamboo sushi mat, you can use a clean kitchen towel.

* Be sure to wet your hands with water before spreading the rice over the nori sheet. This will help to prevent the rice from sticking to your hands.

* Roll the nori sheet up tightly so that the roll holds together.

* Wet the top border of the nori sheet with water before finishing rolling. This will help to seal the roll.

* Slice the roll into 1-inch pieces and serve immediately.