California rolls

1.Sushi Rice Filling: In a fine-mesh sieve wash short grain rice under cold running water, rubbing grains together with your fingers. In a small saucepan combine rinsed rice, 1 cup cold water, rice vinegar, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes (rice should be sticky). Remove from heat; stir in 1/4 cup finely shredded carrot, 1 tablespoon sugar, and if desired, 1 tablespoon sake or dry sherry. Cover and cool about 45 minutes or until room temperature. (Rice can be prepared ahead; cover and chill for up to 3 days.) Makes about 2 cups.

2.Beat the eggs just slightly, and cook in a flat frying pan in one sheet. Cut into long thin strips.

Cut carrots into thin, long strips. Lightly stir-fry; should still have a bit of crunch to them.

Cut cucumber into thin, long strips. (Get the picture? Everything is in thin long strips.)

Slice the avocado thinly. It is not necessary to slice it as thinly as other ingredients, but should be just a bit thinner than your pinky.

Slice the turkey sandwich meat into thin strips.

Lay out a single sheet of laver (seaweed). Spread some rice in a thin layer on it. Lay some of each of the above ingredients lengthwise on top of the rice, along the middle of the rice layer. If desired, you can add a few drops of soy sauce for flavoring.

When done, roll the sheet up into a long roll, lengthwise, in the same direction as you laid the ingredients. Roll it up tightly, so the rice on the inside sticks to the outside of the part of the seaweed that you first started rolling.

You can lightly dribble sesame oil on the outside of the roll for flavoring. Then take a knife and cut the roll in 1/2 to 1 inch segments. Enjoy!