First, put 2 to 2 cups of water into the soaked rice, add kelp, and cook the rice thoroughly. Cut cucumbers into thin slices after turning them around and prepare crab meat by tearing them into small pieces.

Cut the onion into small pieces and soak it in cold water to remove the spicy taste, cut the avocado in half, remove the seeds, peel the skin, and cut only the pulp into appropriate sizes. Put the cooked rice in a bowl and mix it well with sushi no ko. (Sushinoko is about 15cc for 80 grams of rice, but adjust to taste.)

Cover seaweed feet with plastic wrap and spread some cooking oil on the surface and spread sushi on top. Put seaweed on it and roll it with cream cheese, pickled radish, crab meat, avocado, and cucumber.

When the kimbap is rolled, cut the sliced smoked salmon in half and arrange it according to the kimbap kkk. Place gimbap on top of salmon and roll it tightly so that rice and salmon stick together.

Spread the prepared flying fish roe on the seaweed and roll it tightly on top of it.

After slicing, add mayonnaise and wasabi to drained onion and mix. Place onions and flying fish roe on top of the sliced salmon California roll.