Temaki - California Handroll

BASIC TEMAKI SUSHI

2 CUP SUSHI RICE (I used Nishiki brand)
1/2 CUP SUSHI VINEGAR (or use a vinegar + sugar mix)
1 PACKET TOASTED NORI SEAWEED (make sure it comes in large sheets)

1 CUCUMBER / KYURI (Japanese cucumber)
1 PACK IMITATION CRAB MEAT (You can use stick form or loose pieces form but stick is prettier)
MAYONNAISE (I could not find Kewpie so I used normal Kraft)

Additional Ingredients (optional)
WASABI (Japanese horseradish, comes in tube form for convenience)
EBIKKO / TOBIKKO (seasoned shrimp or fish roe)
LETTUCE / AVOCADO (oh yum)
GRILLED / FRIED SALMON SKIN
HOT DOGS (I have never tried this but it seems tasty to slice them up and include it in the temaki)

1) Cook rice in rice cooker according to the instructions on the bag.
2) Fluff the rice and mix in the vinegar (I used less than 1/2 cup vinegar because I don't like it overpowering the rice "scent")
3) Let rice cool a little bit before handling.
4) Cut the nori seaweed with scissors if it is too large, otherwise, proceed to place an adequate amount of rice on the seaweed, put your dollop of mayonnaise or wasabi.
5) Add your fillings.
6) Roll it up and enjoy~! Make sure you serve it right away as the nori will tend to get soft and harder to bite. Temaki sushi is eaten from the end of the cone upwards, but you can do it the other way too! Ha ha

** Notice I did not recommend raw fish, this is so that anyone can make this recipe without possibly contracting listeria or other dangerous bacteria that can manifest in raw food. Personally, I think raw fish should only be handled by professionals. Not everyone can stomach raw fish and I am not supposed to eat it while pregnant anyway~!