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
- cucumber: 0.5 piece
- ½ ounces crab sticks: 3 piece (chopped)
- mayonnaise: 4 Tbsp
- sheets nori (dry seaweed): 4 piece
- ½ cups cooked sushi rice: 2 piece
- ½ tablespoons sesame seeds: 2 piece
- avocado: 1 piece (sliced)
- tobiko (flying fish roe): 4 tsp
Metric Conversion
Stages of cooking
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Slice the ends off of the cucumber, then cut into quarters lengthwise. Thinly slice each quarter lengthwise to make spears.
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Stir chopped crab sticks and mayonnaise together in a small bowl.
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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.
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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.
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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.
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Slice each roll into 3/4-inch pieces. Garnish each piece with 1/8 teaspoon tobiko.
