California roll

First of all place your Nori seaweed on the matting. Take a handful of rice, consistent with the section of seaweed and put the rice on top. There are 6 movements to be made (see photo). It is said that master chefs manage with these 6 movements to place the rice grains all in the same direction.
It is very important that visually you can distinguish the grains of rice, so try not to crush too much.
Once the rice has been placed over the Nori seaweed, sprinkle sesame seeds or flying fish eggs over the rice, trying to create a central strip.
Flip the seaweed over and on one half of the section place your ingredients, in the case of California Roll crab and avocado, payi attention to the three main fundamentals: color, texture and flavor (look how you should serve it). Be careful not to put too many ingredients inside, you would risk complicating the “rolling” phase and crushing the ingredients, which should definitely not be done!
After rolling it all up, press down on the sides to create a square shape; do this at least 4 times.
It is recommended to press gently, see video below.
Now your roll is ready to be cut. Take a knife, lightly wet the blade, and cut the roll in half. Bring the two halves side by side and cut the two sections into three parts. In this way you will have 6 pieces.
Serve the pieces on a plate or container facing upward, garnish with wasabi, ginger and serve with a little soy sauce on the side