California Maki is a type of sushi prepared with mangoes, avocadoes, cucumber, kani/crab sticks then rolled with nori sheets inside out then coated with a layer of masago
- Rinse rice with water until drain water runs clear.
- Place rice and cold water in a small rice cooker and cook.
- Once cooked stand for 10 minutes covered in rice cooker.
- Place rice in ceramic bowl then slowly add vinegar while mixing the rice. Flatten rice in one thin layer to let it cool quickly.
- Set aside to cool in room temperature but keep rice covered with a damp cloth while preparing
- Place a sushi mat on a clean flat surface, place a sheet of cling wrap on top.
- Place a thin layer of rice on top of cling wrap, gently press it with a bamboo spoon then top it with a nori sheet.
- Spread a thin layer of wasabi on one side
- Arrange kani, cucumber, avocado and mango on top.
- Squeeze some kew pie mayonnaise on top.
- Now roll the bamboo mat starting at the edge while pressing it firmly, continue until it reaches the end of the bamboo mat.
- Remove the roll from the bamboo mat and carefully slice into 1-inch thick pieces, remove the cling wrap. Moisten the sharp knife every time you cut a new slice.
- Place your masago on a plate then roll each sushi slice on to the masago to coat the outer layer of sushi with it. Serve.