Rinse off the rice in a colander. In a pot with a lid add the rice and the water. Turn heat to high and bring to a boil. Once boiling keep the lid on and reduce to low for 15 minutes until all the water has been absorbed. While the rice is cooking in a small bowl add the rice vinegar, sugar, and salt. Whisk together until the sugar and salt are dissolved into the vinegar.
Once the rice is ready carefully transfer the rice to a sheet pan. Sprinkle the rice vinegar mixture over the rice and toss the rice in the vinegar to coat as much of it as possible. Now spread the rice out over the whole sheet pan making an even thin layer of rice to cool it down. Wait 10 minutes before rolling the sushi.Making sushi rice by putting cooked rice on a sheet pan and muring rice vinegar mixture on it.Tossing sushi rice on a tray with with vinegar and then spreading out on the pan to cool down.
While the rice is cooking and cooling prepare the vegetables for filling. Thinly slice the avocado. Peel and cut the cucumber in half and use a spoon to remove the seeds, then continue to cut the cucumber into long thin strips.
While you finish waiting for the rice to cool set up your work station for rolling. You will need a sushi mat, a scoop and 1 cup measuring cup for the rice, a small bowl of room temperature water for your fingers, and a serated knife. Note to keep the water close, keeping your hands wet will keep the rice from sticking to you during the process.
Once rice is ready measure it out into a 1 cup measuring cup, you will use 1 cup of rice for each roll. Now take a sheet of seaweed and lay the shinier side down on the sushi mat, keep in the center with the bottom flush against the edge of the mat. Dip your fingers in the bowl of water letting excess water drip off. Transfer the cup of rice onto the center of the seaweed. Now with your wet fingers (you can dip them in more water if needed) spread out the rice to the flush bottom, sides, and up to the top of the seaweed until about the last inch, leave a narrow strip of seaweed uncovered at the top, about 1 inch.Steps one of rolling sushi laying out the seaweed nori on the mat and adding 1 cup of rice.Step two of rolling sushi spreading out the rice with wet fingers to cover the seaweed nori.
Once rice is spread out in the center add a line of the avocado, crab, and cucumber.Steps three of California rolls adding sliced avocado and cucumber to the sushi rice.Step four of a California roll adding the crab and grabbing the end of the mat to prepare for rolling.
Now carefully take the flush edge of the mat and fold it up over the fillings. Then pulling the mat tightly over the fillings creating the center of the roll. Pull down the mat off the seaweed and roll the rest of the roll up to create a lof shape. Bring the mat nack overtop of the log and up the log into the mat. Pick it up and gently give the whole thing a squeeze to keep it in a circular shape. Now unwrap the mat and you should have a california roll!Step 5 of making California rolls rolling the sushi mat over the fillings to cover and pressing them snuggly together.Steps 6 of a California roll, rolling up the seaweed nori around the fillings.Step seven of making sushi rolling the Matt around the seaweed nori roll and then giving a gently squeeze to shape in into a circle.
Dip the serated knife into the water bowl (like with your fingers to keep it from sticking). And carefully cut the sushi into 8 pieces.Step 8 of making a California roll, unwrapping it to show the roll and then carefully cutting it into 8 pieces with a serrated knife.
Repeat the process 3 more times to create 4 rolls, making 32 pieces in the process. Eat immediately or keep in the refrigerator. Serve with soy sauce and pickled ginger and wasabi if preferred.