Ever wonder how to make futomaki sushi and California rolls? Cut ingredients for filling. Remove both ends of cucumber. Make 6 cucumber sticks. Cut avocado in ½, twist, remove seed. Remove peel. Slice into thin pieces. Cut shiitake mushrooms into fine strips. Cut barbequed eel lengthwise. Using 2 eggs seasoned with salt and sugar, make egg omelet. Heat pan; add a little oil. Pour 1/3 egg mixture into the pan and when almost cooked gather on far end of the pan. Re-oil pan. Add 1/3 mixture of egg; roll previously cooked egg with newly cooked egg mixture. Repeat procedure for remaining egg mixture. Transfer egg to bamboo mat and roll. Allow to cool. Add salt and sugar to vinegar. Mix until sugar and salt is dissolved. Add ½ tsp to preboiled shrimp. Add sushi vinegar to cooked rice. Mix using a paddle; be careful not to make rice too sticky. Cover with moist kitchen towel to prevent drying. In a small bowl, add a cup of water and a little vinegar. This will be used for dipping your hands when making sushi. Place shiny side of toasted Nori onto bamboo mat. Put thin layer of rice evenly on wrapper. Leave ½ inch margin. Put rice grains on margin to allow sushi to stick together during rolling. Arrange fillings starting a little above bottom half. Arrange eel, shiitake, shrimps, eggs, cucumber, and pickled ginger. While carefully lifting bottom edge of mat and holding down filling, roll mat and upon reaching front end, reach to other side, and squeeze until fully rolled. Wet knife on both sides between every cut you make on futomaki to prevent rice from sticking. Makes 8 futomaki. To make California roll: Place Nori on mat. Put thin layer of rice and sprinkle with sesame seeds, then cover with cling wrap. Turn to other side. Place cucumber stick, avocado and cucumber sticks on center. Lift edge of mat while holding filling and roll. Cut roll with knife. Remove cling wrap on each roll. Makes 6 California rolls. Serve with pickled ginger and mustard greens on side.