How to cook California Roll?

Prepare the cooked rice to a bowl.Add reserved vinegar mixture; break up clumps, turning rice over. Push rice toward one side of the bowl. Insert paddle into the rice and rapidly move it back and forth, breaking up clumps and pushing a portion of rice toward opposite side of the bowl. The vinegar mixture should be evenly absorbed. Using a folded newspaper, fan rice for 30 seconds. Cover with a moist kitchen towel; let cool slightly. Combine mayonnaise and chili sauce in a bowl; set aside. Combine remaining vinegar and 1 cup cold water in a bowl; set aside. Wrap a bamboo sushi rolling mat tightly with plastic wrap. Place rice on nori and spread it to cover the nori, except for a 1⁄2″-wide band at the top. Sprinkle surface of rice evenly with 1 tbsp. of sesame seeds to form an outer coating. Flip nori over, placing the uncovered band of nori closest to you. Smear about 2 tsp. of the mayonnaise mixture across nori, leaving the uncovered band dry. Arrange crabmeat along with the center of nori and top with 2 sticks cucumber and 2 slices avocado, to form a horizontal line. To roll, pull the band of uncovered nori over the filling; lift up bamboo mat, fold it over filling, and roll forward. Hold the roll with one hand and pull back on the other edge of the mat with the other hand to tighten the roll. Continue to roll tightly. Remove mat and drape over roll; press it around the roll to firm it up.

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