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Preparation Time : 20
Cook Time : 35
Total Time : 55
6 cups sushi rice
9 Oz cooked crab meat
6 tbsp Japanese mayonnaise
1/2 English cucumber
8 sheets Nori (Seaweed)
1/4 cup white sesame seeds (roasted)
1 tbsp Ikura (Salman roe)
1 tbsp Tobiko(flying fish roe)
1 cup Vinegar water for dipping hands(Tezu)
1/4 cup water
2 tsp rice vinegar
Gather all the ingredients.
Prepare the feelings. Combine the crab meat with Japanese mayonnaise and mix together
Cucumber- peel and remove seeds and cut into thin long strips same length as the Nori sheet
Avocado - peel pit and cut into 1/4" thick slices squeeze the lemon juice over the avocados to prevent Browning.
Nori sheet - cut off 1/3 and use 2/3 of nori.
Cover the bamboo mat with plastic wrap and prepare vinegar water for dipping hands
Lay a nori sheet Shiny side down on the bamboo mat. wet your hands with Teju and spread one cup of rice evenly on to the Nori sheet
Sprinkle the rice with sesame seeds or Tobiko
Turn the Nori sheet over so that the rice is facing down. line the edge of Nori sheet at the bottom of the bamboo mat. place the cucumber crab meat and avocado at the bottom of the Nori sheet
Grab the bottom edge of the mat while keeping the filling in place with your fingers roll it into a tight cylinder tucking the filling in firmly
Lift the edge of bamboo mat slightly and roll it farward while keeping gentle pressure on the mat
Now Sprinkle ikura on the roll
With the very sharp knife cut each roll in half and then cut each half into three pieces. Remember to clean the knife with the samp cloth after every few cuts.
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