California Rolls (from Switzerland)

Please refer to this recipe on instructions for how to make sushi rice: https://cookpad.com/en/recipes/150512-make-sushi-rice-abroad-with-easy-ingredients

https://cookpad.com/us/recipes/150512-make-sushi-rice-abroad-with-easy-ingredients

Remove the liquid from the canned crab. Place about half a can in a bowl and mix with mayonnaise. Cut the avocado in half, peel skin and cut it as you like.

Place plastic wrap on a sushi mat. Spread sushi rice and then seaweed on top. Make sure to make the rice wider than the seaweed.

Lay the crab mayonnaise from Step 1 and avocado on top of the seaweed.

Start rolling from the side of the avocado. Keep at it until done!

Carefully spread the flying fish roe onto the roll. Lightly press over the plastic wrap and let it settle in with the sushi rice.

Once you've finished cutting, arrange it on a plate beautifully. It's done!

One user told me that it's easier to cut if you leave the plastic wrap on.

I made a tuna roll because I had some left over sushi rice. Use about 1/2 a can of tuna and mix with mayonnaise. Have a 1/4 avocado cut and ready to use.

As you did in Step 2, spread sushi rice and seaweed. On top of that, lay the tuna mayonnaise and avocado. (Here's I've used some left over flying fish roe. I recommend adding in something red for a variation in colors.)

Sprinkle white sesame seeds after rolling it up. Tightly press the roll using a plastic wrap to firmly coat the roll with sesame seeds.