California Maki Charity style

Ingredients:
sushi rice
water
salt
sugar
rice wine vinegar
sesame seeds
nori seaweed sheets
cucumber
juice
crab sticks (surimi sticks)
mangoes sliced

Arranged in separate small bowls. Put the sushi rice in a colander and rinse with water until the water runs clear. Put the sushi rice in a small pot and add the water. Season with sugar and salt, cover and bring to a boil. Reduce the heat to low and let the rice soak covered for about 20 minutes. Put the sushi rice on a plate and season with rice wine vinegar. Put the sesame seeds in a coated pan and slightly roast them without adding any oil until fragrant. Put the sesame seeds on a board and spread out evenly. Put the nori seaweed sheets one at a time in the hot pan and roast one side until fragrant. Put each seaweed sheet on a bamboo rolling mat or on a clean dish towel. Spread half of the sushi rice on the nori seaweed sheets, leaving a small part around uncovered (about 1/2 inch). Cover the rice with plastic wrap and press on slightly. Put a cutting board on top and turn over the nori seaweed sheet, carefully slide it back on the bamboo mat. The plastic wrap should be underneath the rice and nori sheet. Peel the cucumber and cut into 3 mm fine thin stripes. Peel half of a small mango, cut into small thin stripes and drizzle with freshly squeezed lemon juice. Put the cucumber stripes, mango stripes and surimi sticks (imitation crab meat) on the nori seaweed sheet (in the lower third). Tightly roll up the California maki roll using the bamboo rolling mat. In doing so carefully remove the plastic wrap. Firmly press the ends of the sushi roll. Put the California maki roll on the board with the sesame seeds and roll back and forth to cover the roll with the sesame seeds. Cut the California maki roll with a Japanese knife or a sharp kitchen knife in 6 equal pieces.