Mix the chopped crab sticks with a tea spoon of mascarpone and a tea spoon of mayo and two shakes of aromat seasoning. This should be enough filling for 2 to 3 california sushi rolls.

Place half a nori sheet (seaweed paper) on your cutting board and spread out 150g of cooked sushi rice over the sheet softly ( TIP: slightly wet your hands so the rice does not stick to them)

sprinkle some roasted sesame seeds over the rice.

Turn the rice and nori over and place on a sushi rolling plastic bag wrapped rolling mat, add the crab mixture, 2 avocado slices and 2 cucumber slices.

Roll the California roll by folding the mat over and keeping the contents in with your thumbs, close the roll leaving a lip of the nori sheet and then seal it.

for more information how to roll sushi <<<click there

This is how the California roll should look after rolling it. cover it with some cling film and stick the cling film to the roll using a sushi rolling mat. The cling film will fix the roll and the rice while cutting ensuring you make perfect sushi pieces.

cutting the California sushi roll, for this use a razor sharp chef knife buy one here: chef knives.

use quick slicing action and don’t use too much down pressure, it is very important that you have a extremely sharp knife.

i usually discard the end pieces and cut the roll in to 8 to 10 pieces, sushi restaurants cut the roll in to 8 pieces and serve the end pieces.

Finished serve the sushi pieces on a plate with pickled ginger, wasabi and soja sauce.