California Roll Sushi for Two

Instructions:

1. Rinse the 1 cup (185g) short-grain sushi rice under cold water until the water runs clear to remove excess surface starch.
2. Combine the rinsed rice and 1 1/4 cups (300ml) water in a rice cooker or medium saucepan with a tight lid; bring to a boil, then simmer on low for 15 minutes until the water is absorbed.
3. While the rice is hot, fold in 2 tbsp (30ml) rice vinegar, 1 tsp (5g) granulated sugar, and 1/2 tsp (3g) salt using a slicing motion with a spatula to avoid mashing the grains.
4. Allow the rice to cool to room temperature until it is pearlescent and slightly tacky.
5. Wrap a bamboo rolling mat in plastic wrap and place a half-sheet of nori, rough side up, on the mat.
6. Wet hands with water to prevent sticking and spread about 1/2 cup (85g) of the seasoned rice evenly over the nori, leaving a 1-inch (2.5cm) border of bare seaweed at the top.
7. Carefully flip the nori over so the rice is facing down.
8. Lay 3 strips of shredded imitation crab, 3 julienned cucumber matchsticks, and 3 thin avocado wedges horizontally across the center of the nori.
9. Using the bamboo mat, lift the bottom edge and roll it tightly over the fillings, applying firm but gentle pressure.
10. Seal the edge by lightly dampening the bare nori strip with a drop of water.
11. Repeat the assembly and rolling process for a second roll using another half-sheet of nori and the remaining rice and fillings.
12. Wipe a sharp non-serrated chef's knife with a damp cloth between every cut; slice each roll in half, then into six equal pieces.
13. Serve the 12 pieces with 1/4 cup (60ml) low-sodium soy sauce, 1 tbsp (15g) wasabi paste, and 2 tbsp (30g) pickled ginger.