Ingredients
- Nori seaweed Sushi Rice (see recipe) Crab meat cut in pcs Avocado peeled, and cut in fine pcs Cucumber peeled, seeded, and cut in fine strips Sesame seeds toasted
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California Roll
Servings: 4
Directions
- Cut nori sheet in half and place it on bamboo mat, shiny-side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, don't cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay crabmeat, avocado and cucumber lengthwise. Sprinkle with sesame seeds.
- To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam-side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pcs. Serve with wasabi, soy sauce and pickled ginger.
- This recipe yields 4 servings.
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