Ingredients: 4 nori sheets 3 cups (15 oz / 470g) sushi rice 8 teaspoons ocean trout or flying fish roe 1-2 cucumbers, cut into thin, lengthwise slices 8 jumbo shrimp (king prawns), cooked, shelled, veins and tails removed 1-2 avocados, peeled, pitted and sliced 4-8 lettuce leaves, torn or sliced (optional) Makes 4 rolls (32 pieces) Thick rolls can be rolled in a variety of ways to make decorative patterns in the rice. Experiment in the way you lay out the ingredients and see the differing patterns that result. It is best to serve rolls immediately they are made as the rice inside expands and the nori tends to split. The rolls will keep for up to half an hour before serving if they are rolled in paper towel and then plastic wrap. California rolls, as their name suggests, were invented in California, although thick sushi rolls originated in the Osaka area.
1. Lay 1 nori sheet on a rolling mat and put 3/4 cup (4 oz/125g) sushi rice on it. Spread rice over nori sheet, leaving 3/4 inch (2cm) of bare nori at far side and making a small ledge of rice in front of this bare strip. 2. Spoon 2 teaspoons roe along center of rice, using back of a spoon to spread. Add lettuce if desired. 3. Lay 2 shrimp along center, with one-quarter of cucumber strips. 4. Lay one-quarter of avocado slices along center. Add one-quarter of lettuce. 5. Roll mat over once, away from you, pressing ingredients in to keep roll firm, leaving the 3/4-inch (2-cm) strip of nori rice-free. 6. Covering roll (but not rice-free strip of nori), hold rolling mat in position and press all around to make roll firm. 7. Lift up top of rolling mat and turn roll over a little more so that strip of nori on far side joins other edge of nori to seal roll. Use your fingers to make sure roll is properly closed. 8. Roll entire roll once more, and use finger pressure to shape roll in a circle, an oval, or a square. Using a sharp knife, cut each roll in half, then cut each half in half again. Then cut each quarter in half crosswise to make a total of 8 equal-size pieces. Cut gently to maintain shape.

1	Aromatic Baked Salmon
2	Autumn chestnut rice
3	Baked Onion Chicken Thighs with Umeboshi and Shiso
4	Bite-sized Pepper Steaks
5	California rolls
6	Chawan-mushi (egg custard)
7	Crabmeat with Wasabi Mayonnaise
8	Curry-flavored potato croquettes
9	Dashi, ponzu (Japanese cooking basics)
10	Deep-fried Chicken Nuggets (Tori no kara-age)
11	Deep-fried Yuba Rolls
12	Eggplant Salad with Lemon-flavored Plum Dressing
13	Flat Fish with Salt (Karei Shio-yaki)
14	Green Beans in Sesame Dressing (Ingen no goma-ae)
15	Grilled miso chicken
16	Hiyashi-chuuka (cold Chinese-style noodles)
17	Homemade natto (fermented soybeans)
18	Honeyed Chicken Breasts
19	Inside-out California Rolls
20	Japanese-style curry rice
21	Japanese-style potato salad
22	Japanese-style salad dressing
23	Kenchin-style Vegetable Soup
24	Korean Cellophane Noodles with Vegetables (Chapchae)
25	Marinated chicken wings
26	Matcha Fruit Bavarois
27	Miso soup variations
28	Naganegi Stuffed with Crabmeat
29	Nikujaga (beef and potato stew)
30	Okinawan sweet fritters
31	Oshinko (pickled Chinese cabbage)
32	Oyako-donburi (chicken and egg over rice)
33	Peanut cookies and chocolate chip cookies
34	Pork Spareribs
35	Preparing jumbo shrimp for nigiri-zushi
36	Scallops in Yuzu (Hotate Yuzu Kama-yaki)
37	Seaweed and Potato Patties
38	Shabu-shabu (quick-cooked beef)
39	Shiso Tofu
40	Shredded Daikon
41	Smoked Salmon with Edamame, Cherry, and Shiso
42	Sushi Rice (Sushi-Meshi)
43	Takoyaki (octopus balls)
44	Tempura
45	Tonkatsu (pork cutlet)
46	Tori no mizutaki (chicken stew)
47	Yaki-udon (Japanese Seafood Noodle Stir-fry)

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