This California rolls recipe is pretty basic but it does take a little bit of practice to perfect the rolling technique.
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Wash, then peel the avocado. Cut in half, remove pit and cut into slices. Set aside.
In a medium mixing bowl, combine the crab meat, mayonnaise and salt. Mix until well combined.
To assemble rolls
Cover a bamboo sushi mat with a sheet of plastic wrap.
Lay a sheet of dried seaweed on top of the sushi mat.
Spread an even layer of sushi rice on top of the seaweed. Press down firmly with hands, to pack the rice tight.
Carefully lay the avocado and crab lengthwise across one side of the seaweed.
Starting at the side nearest the crab and avocado, carefully roll the bamboo mat forward around the crab and avocado, so that the filling is in the centre of the cylinder shaped roll.
Press the roll rightly so that the filling and rice are packed tight.
Using your hands, press the bamboo mat firmly around the rolled sushi.
Unroll the bamboo mat and remove the rolled sushi.
Slice the sushi roll into 3/4-inch thick pieces.
Serve with wasabi and japanese soy sauce, if desired.