On 24-Mar-2024, we donned our aprons and began with cooked medium grain rice (Kokuho Rose grown in California) that we added in a mixture of rice vinegar, salt and sugar and then cooled with a fan. Then we placed our sushi mats (makisu) into plastic Ziploc bags to prevent the rice from sticking to the mats. We placed the seaweed (nori), that we had cut in half, onto our mats and then evenly covered it with cooled sushi rice and sprinkled with roasted sesame seeds. 

Since the California Roll was an inside out sushi (seaweed on the inside of the roll), the seaweed sheet was flipped so that the side with rice was down on the mat. The peeled and sliced lengthwise cucumbers and avocados, along with rice cake were placed atop the seaweed and then everything was rolled. The rolls were cut and plated with wasabi and Japanese pickled sushi ginger (gari).  Voilà oishii California Rolls!