Sushi California Roll, all steps detailed

Chef Remy shows how to make sticky rice and roll up the popular California Roll. This step-by-step video is meant for the beginner and explains the use of the bamboo roller. Two methods are shown for those that prefer either the outside Nori seaweed type rolls or the outside rice rolls. Chef Remy also suggests other ingredients that may be included. INGREDIENTS: 1 cup raw Sticky Rice -- 2 cups water -- 2 Tbsp. rice vinegar -- 2 tsp. sugar -- 1 tsp. salt -- Nori Seaweed Sheets -- Avocado, cut in strips -- imitation crab meat, cut in long slivers -- ½ cucumber, julienned -- ½ daikon radish, julienned -- 1 carrot, julienned -- 2 Tbs. toasted sesame seed -- 1 Tbs. fish roe -- 1 Tbs. mayo -- 2 Tbs. pickled ginger -- 2 tsp. wasabi. METHOD: Boil 1 cup sticky rice in 2 cups water. Allow to cool. Mix vinegar, salt, and sugar in a small bowl then blend the mixture into the cooled sticky rice. Set aside. Prepare the bamboo roller by wrapping it in plastic wrap or 1 gallon plastic. Place a sheet of Nori on the bamboo roller about one inch from the edge. Spread sticky rice on the sheet. Also spread some fish roe and toasted sesame seed on the rice then flip it over. Begin applying the veggies and the crab meat in a line as shown in the video but be careful not to apply too much. Roll your California roll and set aside for cutting into six pieces. For the "outside" method simply start by spreading lines of rice, veggies, and crab meat across the sheet, then simply roll the sheet with the Nori on the outside of the roll. Place the cut sections on the serving tray and also set the wasabi, pickled ginger, and soy sauce alongside. Serve with some warm Sake Rice Wine.