California Maki

I've been making maki with avocado,
and in this recipe imitation crab.

Ingredients:
2 cups sushi rice
2 sheets of nori
imitation crab leg
1/2 avocado
1 Japanese cucumber
1 green onion, chopped
Black sesame seeds
Soy sauce and wasabi

Directions:
Place a sheet of nori, shiny side down, on the mat.
Take a few scoops of rice and cover the nori to a
depth of a quarter inch, taking care to leave
a 1/4” at the top end free of rice.
Press the rice firmly with a sheet of plastic wrap.
Line up ingredients horizontally across the bottom
half of the rice. I usually place the softer ingredients,
like avocado, at the bottom, and harder ingredients,
like cucumber, towards the top, so that
I have something to press against while I roll.
Roll the sushi from the bottom, squeezing
gently as you go. As you roll the sushi,
fold the mat towards you. After the sushi
is rolled, you will have a log approximately 3” wide.
Shape the log into a slightly square shape
(with the mat still wrapped around it).
Place the completed log on a cutting board.
To cut the sushi, you must have a sharp knife.
Dip the knife into a glass of water from time to time,
in order to keep the rice from sticking to the knife.
I usually cut the sushi about 3/4" thick.
If the end is uneven, cut it off.
Makes 2 rolls, which makes approximately 16 pieces.