1.   Prepare/use 1/3 cup of gimbap cauli rice (see the basic cauli rice recipe and the gimbap recipe for preparing gimbap cauli rice). Set aside

2.   Cut the sushi grade salmon into 1.5 cm or 1/2 inch thick sections each and set aside

3.   Cut the avocado in half, remove pit and then carefully scoop out the half of the avocado with a spoon, being careful not to damage the surface close to the skin

4.   Using a very sharp knife, cut very thin length-wise sections of the avocado. You will need about 2 half-sections of avocado in total – depending on the size of each avocado

5.   Place a long strip of cling wrap on a cutting board or on your counter top

6.   After cutting all the thin wedges, or as you cut each wedge, place the wedges so that they overlap from left to right and the width you are making is 15 cm or 6 inches across

7.   Then lay the second layer to overlap the bottom of the first layer and each left to right wedge, creating a fish-scale pattern

8.   Continue until you have made a 20.5 cm or 8 inch long layered avocado rectangle

9.   Place the 1/3 cup of prepared gimbap cauli rice in the center, lengthwise, spreading it so that it covers about 1/3 of the width

10.   Place the two sushi grade salmon strips end to end lengthwise. Or if using the crab sticks place them end to end lengthwise

11.   Rotate the cling wrap so that the length is facing your body. Carefully take hold of the cling wrap and using your fingers gently tuck the avocado under, rolling until the avocado has completely wrapped the gimbap cauli rice, and either the salmon or crab stick. NOTE – as you roll, keep a bit of tension on the cling wrap and avocado so that it will form a tight roll without being squashed. If not enough pressure is used, you will have air pockets and the roll may fall apart, with the wedges coming loose. It just takes a bit of practice

12.   Without removing the cling wrap, twirl the ends of the cling wrap to form a tight-fitting seal to the roll. Then, using a sharp knife, without removing the cling wrap, cut the roll into eight 2.5 cm or 1 inch wide pieces. NOTE: wipe your blade in between cuts: dip into ice water and wipe with a damp cloth. This will make cutting through the cling wrap much easier.

13.   When all the pieces have been cut, carefully unwrap from the cling wrap. Plate the pieces by standing each slice up on its side

14.   Lastly, place 1/4 teaspoon of masago on the very top of each piece. Enjoy