Now I’m going to show you how to make California
roll. You’re going to need a cucumber. Just cutting the half first, and off, and
slice, one more time. Then you’re going to get the seeds out, then
julienne. That’s your julienne, cucumber. This is avocado. Take the stem off then go 360 degrees. Twist and then you slice. And that’s your avocado. Now we are ready to roll the California roll. Sea weed, rough side up, this is a half sea
weed with your hand. And I’m going to do it inside out. Inside the roll is, rice is outside. Regular roll is sea weed is outside. So we’re going to spread the rice on the sea
weed, cover each corner, each edge with rice then we flip over so that the rice goes outside. Now I’m going to flip over. Crab cake, avocado, cucumber. Now pick up your bamboo with your thumb. Hold the other ingredients with your other
forefingers and coming in. Make it tighter. Pick up, roll and shape. And then this is the masago. You can dress up masago on the outside. Masago is seasoned smelt roe. Again. So that’s your California roll. So now I’m going to show you how to slice. Cut in half first, coming in, cut in half
again, cut the half again, cut half again.” That’s how you make California roll.