Mix the sushi vinegar ingredients with freshly cooked hot rice, using a cutting motion. Fan the rice as you mix it to cool it faster and make it shiny.
Make a tamagoyaki (rolled omelette). Cool and cut into 1 cm wide slices.
Julienne the carrot. Cut the avocado into 1 cm wide slices. Cut the crab sticks into half lengthwise.
Put the nori seaweed on a sushi rolling mat.
Spread half the rice on top of the nori seaweed, and sprinkle the whole surface with sesame seeds.
Put a piece of plastic wrap over the rice, and turn the whole thing over so that the nori side is on top.
Put some mayonnaise on the front edge of the nori seaweed, and put on some of the avocado, cucumber and crab stick.
Roll up the whole thing using the plastic wrap and the sushi mat.
When it's rolled up, press lightly to even it out.
Make another one in the same way.
How to cut the rolls:
Place the cut side down.
Wet a knife lightly, and cut the roll by moving the knife back and forth.
Story Behind this Recipe
California roll is a western style sushi roll. This is very popular overseas. I recommend it for people who don't like the texture of nori seaweed, as well as for people who can't eat regular sushi. It's very colorful and festive looking, so I recommend serving it at parties too.
How to make cut sushi rolls neatly: Wet your knife with water, and cut the rolls while moving the knife back and forth. This way the fillings won't fall apart. To cut a sushi roll into even portions, cut in half first, then in half again, and half again, to have nice same-sized pieces.