So, my two nieces are coming to spend a week with me and they love being in the kitchen as much as I do. They also love all foods that are ethnic, strange or totally beyond their toddler palettes- thank god. Anyhow, we're going to make California Rolls together and it's my first time making them myself. Does anyone have any suggestions? Also, should I but fresh crab or imitation? I guess this is a two-part question because I also want to know how tempura works. Could I make a tempura-California roll? And if so, does that just involve rolling the roll in tempura flaks and then frying it? Someone help!