*Picture is for illustrative purposes only.

Cooking time: 35mins

Ingredients (for 4 persons)

For the sushi rice
2 1/2 cups cooked rice
(vinegar dressing)
4 tbsp rice vinegar
2 tbsp sugar
1 tsp salt

For the fillings
1 cup cooked crab meat
1 large avocado
4 tbsp salmon roe
4 sheets yaki-nori seaweed
3 tbsp mayonnaise
1 tsp wasabi paste

Tezu
1/2 cup water
1 tbsp rice vinegar

1. To make sushi rice, sprinkle vinegar dressing over cooked rice.  Cooling the rice with a fan, mix with a wet wooden spatula in a cutting manner.
2. Cut the avocado in half, remove the flesh and cut into 1/2 inch strips.
3. Mix mayonnaise with wasabi paste.
4. To make the rolls, moisten your hands with tezu to prevent the rice from sticking.
5. Spread about 1/2 cup of the sushi rice evenly over the nori, leaving a 1/2 space uncovered at the top and bottom of the nori.
6. Place the crab meat in a horizontal line along the middle of the rice.
7. Place the avocado strips end to end to form a line next to the crab meat.
8. Spoon 1/4 of the mixed mayonnaise on the crab meat and add some salmon roe to the roll.
9. Holding the bamboo mat and the edge of the nori nearest to you, roll the mat over the rice, away from you. 
10. Lift up the top of the mat and turn the roll over a little so that the empty nori strip seals the sushi roll.
11. Unroll the bamboo mat and remove the sushi roll.  Cut each roll into 8 slices.