Place your thumbs under the mat and fold it over the filling, while holding the filling (the crab, cucumber and avocado) in place with your thumbs. These should not shift. Pick up the mat and gently roll on. Pause a few times to strengthen the roll by applying pressure along the length of the bamboo mat. Roll or fold the mat a little further and reinforce the roll again. Continue like this until the rice touches and you can close the roll. Then roll the mat all the way out so that your sushi roll appears.

Now it’s time to put the orange Massago (or Tobiko) on top. Using a teaspoon (or your hands), spread the small eggs over your sushi roll. Turn a few times and make sure your entire sushi roll is covered.

Now cover the roll with clear cling film. Use the bamboo mat to press the foil against the roll. The cling film will fix the roll and the rice. Shape the sushi and also perfect the ends of the roll.

We are now going to cut the roll into 8 equal pieces. Keep the foil on, as this will make cutting easy. Wet your knife a little bit. This will keep the rice from sticking to your knife. Use a razor sharp knife, otherwise it will be a difficult task and that’s a waste of all your work.

To make equal-sized pieces, cut the sushi roll in half, then into quarters, then into eighths. If, while cutting, you notice that your knife gets sticky and starts to drag, clean your knife and dampen it again. Cutting your roll is done in one smooth motion through the roll.

When you have cut all the pieces, quietly and carefully remove and discard the foil. Your California Roll is ready to be served!

Serve your sushi with tasty soy sauce, a sprinkle of wasabi and some pickled ginger.
Enjoy your meal!