Cook rice with water and oil, according to package instructions.

When done and slightly cooled, add rice vinegar and mix. Set aside.

Heat oil in a small skillet and sear mushrooms. Add salt and pepper.

Alternatively, toss mushrooms, oil, salt, and pepper in a bowl and place in the Betty Crocker. Cook until mushrooms are seared.

Defrost the spring roll wrappers and kani sticks.

Wrap each stick in a spring roll wrapper, egg-roll style. Fry in hot oil

until golden.

Once done, wrap a piece of roasted pepper around the spring roll to

achieve a diploma look.

Place all dressing ingredients in a jar and shake to mix well. These can be plated as individual servings or a big platter.

Place a mound of rice in a small bowl. Add mushrooms, carrots, cucumbers, and sliced nori.

Drizzle some dressing on top and place one to two kani spring rolls in the bowl.

Sprinkle with black sesame seeds and a touch of spicy mayo, if desired.

Place the rice in a big serving bowl or platter.

Add mushrooms, carrots, cucumbers, and nori strips, and drizzle with dressing.

Cut the kani spring rolls in half and strategically place them on top of the rice and vegetables.

Sprinkle with black sesame seeds and a touch of spicy mayo, if desired.