Instructions

1. Make sushi rice ahead of time using short-grain rice, water, rice vinegar, granulated sugar and salt. Prep the vegetables first by peeling and cutting them into julienne strips. Typical vegetables that go into a California hand roll include cucumber, such as Japanese cucumber, and avocado; other options include daikon radish, bell peppers and asparagus.

2. Add a small amount of wasabi powder to a mixing bowl. Drizzle a small amount of water into the bowl and mix with the wasabi powder until a thick paste forms. Form the paste into a ball. Add more water if the paste does not hold its shape. Add more wasabi powder if the ball is sticky to the touch. Set aside.

3. Cut the square seaweed sheets in half using scissors, which will leave you with two rectangular pieces. Place a seaweed sheet in front of you so that the narrow ends are on either side. Smear a small amount of wasabi on the lower part of the left-hand side of the seaweed sheet.

4. Place a small amount of sushi rice, approximately 2 tablespoons, on top of the wasabi. Lay a few pieces of vegetable atop the rice, along with one slice of avocado and one piece of crab meat. Fan the ingredients out slightly to help form the triangular shape.

5. Take the end of the dried seaweed with the rice, vegetables and crab, and begin to roll it around the contents toward the other end. Continue rolling until you get to the other end. Trim any excess dried seaweed with the scissors, and drip a couple drops of water along the seam to get it to stay together; you can also use a few grains of sushi rice to hold the ends together.

6. Top with a tablespoon of fish roe, such as flying fish roe, if desired. Repeat for all remaining rolls and serve soy sauce and wasabi on the side.