Spicy California Rolls with Wasabi-Soy Sauce

I am a fiend for spicy California Rolls! We have a wonderful Asian grocery store that sells everything you need to make just about any kind of sushi roll imaginable. This was my first attempt, and I was pleasantly surprised at the result! The crabmeat filling is creamy and spicy, pairing well with the crispness of the vegetables. I even convinced my sushi-phobic sister-in-law to try a piece (she didn't even spit it out!). I love the way these rolls came together and was thrilled at how tasty they were as leftovers for lunch the next day. Give this a try~ you will be so happy you did!
Yields: 2 large rolls

Ingredients:
1 1/2 cups sushi grade rice
2 cups water
1/4 plus 1 tbsp. seasoned rice wine vinegar
4 pieces of crab meat (the fake-o stuff!)
3 tbsp. mayonnaise
1 tbsp. sriracha
2 sheets of dried seaweed
about eight julienned slices of each of the following:
red bell pepper
cucumber
avocado
toasted sesame seeds (about 1/4 cup)
1 sushi mat
1/4 cup soy sauce
1 pea-sized dollop of wasabi
pickled ginger for garnish

Assembly:
Boil water and rice. Reduce heat to low, cover and cook about 20 minutes. Pour rice wine vinegar over rice and stir. Put the lid back on and allow to sit (without heat) for about 15 minutes. Cool rice to room temperature. Place one sheet of seaweed on the sushi mat and spread rice evenly with your fingers until the seaweed is covered. Flip the seaweed so the rice is facing downward. Mix the sriracha and mayonnaise. Add the crabmeat and use two forks to pull it apart and mix it into the mayo-sriracha mixture. Spread the crab along the middle of the seaweed sheet. Place the cucumber, avocado and red bell pepper across the mat in a row up against the crabmeat mixture. Begin rolling from the bottom (parallel to the mixture in the middle) being careful not to roll the mat in with the roll. Squeeze gently as you go to ensure that everything comes together. Sprinkle the sesame seeds on a plate and roll the sushi across. Chill 5-10 minutes before slicing with a sharp knife. While chilling, mix 1/4 cup soy sauce with a pea-sized dollop of wasabi. Serve the roll topped with pickled ginger.