California Roll Sushi

For the rice, rinse sushi rice under running water in a colander until water runs clear.

Place rice in a rice cooker with 150 ml (approximately 5 ounces) of water and cook at 100°C (approximately 200°F) for approximately 18 minutes while stirring occasionally. Add rice vinegar, heat and stir in salt and sugar.

Fill a bowl with rice. Drag a spoon through rice in a crisscross pattern. Cool rice with a fan, so that it quickly cools to room temperature and creates a nice shine.

For the rolls, peel daikon radish and finely chop. Rinse chile pepper, cut in half, remove seeds and ribs and cut into strips. Mix chile pepper in a bowl with daikon radish. Cut cucumber in half lengthwise, scrape out seeds and cut into 0.5 cm (approximately 1/5 inch) thick pins.

Peel avocado, cut in half, remove pit, cut flesh lengthwise into strips and sprinkle with lemon juice immediately. Toast sesame seeds in a dry frying pan, remove and allow to cool on a flat plate.

Wrap each sushi rolling mat with plastic wrap and place a nori sheet on the plastic wrap with the smooth side out. Spread half of sushi rice on it and slightly press.

Place daikon radish mixture on the lower third of nori, place cucumber sticks and avocado strips on top and roll with the help of the rolling mat. Create a second roll in the same way with remaining ingredients.