Description
This is a classic California roll recipe, great for those who are just learning to make sushi. Serve as an appetizer or as part of a Japanese meal.
Ingredients
- ½ cucumber
- 3 ½ ounces crab sticks, finely chopped
- 4 tablespoons mayonnaise
- 4 sheets nori (dry seaweed)
- 2 ½ cups cooked sushi rice
- 2 ½ tablespoons sesame seeds
- 1 avocado, sliced
- 4 teaspoons tobiko (flying fish roe)
Instructions
- Slice the ends off of the cucumber
- then cut into quarters lengthwise. Thinly slice each quarter lengthwise to make spears.
- Stir chopped crab sticks and mayonnaise together in a small bowl.
- Lay 1 sheet of nori on a bamboo mat. Pat a thin
- even layer of rice over the nori with wet hands
- leaving a 1/3-inch edge at the bottom. Sprinkle rice with sesame seeds. Carefully flip over.
- Add 1 tablespoon of the crab mixture in a line across the sheet about 1/3 of the way from the top. Layer with 1 to 2 cucumber spears and 1 to 3 slices of avocado.
- Using the bamboo mat
- roll the sheet tightly into a cylinder
- starting at the top edge. Moisten the uncovered edge with water and finish rolling once you reached the bottom. Repeat with the remaining ingredients.
- Slice each roll into 3/4-inch pieces. Garnish each piece with 1/8 teaspoon tobiko.
Prep Time: 45 mins
Total Time: 45 mins
Servings: 4