Directions

• Bring the vinegar, sugar, and salt to a boil to dissolve the sugar and salt. Cook the rice according to directions.  Once the rice is cooked, loosen the rice, and evenly sprinkle with the sushi vinegar while the it is still warm. With a wooden spatula, mix using a cutting motion so as not to mash the rice grains. Use a handheld fan to dispel the steam and to bring out the luster of the rice.
• Peel and remove the pit from the avocado, slice lengthwise into 4 equal slices and sprinkle with lemon juice. Combine the chili pepper and paprika powder to the mayonnaise, adjusting the spiciness and color, and add the shredded imitation crab sticks.
• Spread the sushi rice evenly on the cut in half sheet of nori, flip over, and form 2 rows of avocado and imitation crab. Roll with a sushi rolling mat covered in plastic wrap.
  When finished rolling, top with roasted sesame seeds, use the sushi mat to press down and neaten the roll.
• Cut into 6-8 equal pieces using a damp knife, and it is done. Be sure to wet the knife after each cut, and don’t cut by dropping the knife straight down into the roll, but by sawing the roll.
• Creamy Garlic Butter Sauce:
• Place the clam juice, sherry, whole milk, garlic, shallots, bay leaf in a small saucepan.
  Heat on medium high heat and let simmer until the liquids have reduced by about half.
• In a separate saucepan (1-qt minimum) prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy.
• Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (tan, but not browned).
• Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.
• Lower the heat to low. Remove the bay leaf. Slowly whisk in the butter, 2 tablespoons at a time. Let the butter tablespoons fully melt and be incorporated into the sauce before adding more tablespoons.
• Stir in lemon juice, salt and white pepper.  Add some more clam stock or water if the sauce is too thick.
• Assembly:
• Season and sauté the shrimp in butter or olive oil.
• Slice the California roll and top with shrimp and creamy garlic butter sauce and eel sauce.
• Top with micro greens for garnish