Special California makimono

Ingredients
A bamboo mat

Tezu (mixture of equal quantities of water and vinegar for wetting your hands)
Nori (sheets of seaweed)
Calrose rice 120gm
Sushi vinegar
Japanese mayonnaise
Fish roe (red) 10gm
Cucumber (cut into thin strips) 15gm
Ripe mango 15gm
Crab sticks 2 pcs
Wasabi
Thinly sliced pickled ginger
Soy sauce

Method
Put the rice in a bowl and wash with cold water and repeat until the water runs clear. Drain the rice and place in a pan or rice cooker and add just enough water to cover the rice. Let the rice soak in the water at least 30 min (one hour is ideal).
If you are cooking the rice in a pan, cover the pan with a lid and bring to a boil over high heat. Once the water boils, turn the heat down very low and cook for about 15-20 minutes. until the water is almost gone. Remove the pan from the heat and let it steam for 10-15 minutes.
Make sushi vinegar by mixing rice vinegar, sugar and salt in a pan. Put the pan on low heat and cook until the sugar dissolves and allow to cool. Sprinkle hot rice with sushi vinegar and fold mixture quickly, taking care not to break the rice and cool with a fan until it reaches body temperature.
Putting together your makimono:
Lay a sheet of seaweed vertically on the bamboo mat and spread the rice over it. Spread thinly with fish roe and then turn the seaweed sheet over so the rice is lying face down on the bamboo mat.
Spread Japanese mayonnaise, mango, sliced cucumber and crab stick across the centre of your seaweed sheet and press down gently to keep it in place. Lift the bamboo mat from the edge nearest to you and bring it to meet up with the opposite edge in one rolling movement (making sure you adjust the shape as you) until the bamboo mat rolls free.
Roll again and straighten the edges. Slice equally and serve with wasabi, pickled ginger and soy sauce.