CALIFORNIA CRAB SUSHI MAKI ROLL

CALIFORNIA CRAB SUSHI MAKI ROLL

INGREDIENTS

• 6 cups sushi rice (cooked)
• 260g crab meat (cooked, or bought frozen/canned)
• 4-5 tbsp Japanese mayonnaise
• 2 avocados
• ½ cucumber
• A lemon wedge
• 8 sheets nori (seaweed sheet)
• ¼ cup white sesame seeds (toasted)
• Aonori (dried green seaweed flakes)

TOOLS

• Sushi Roller Easy Sushi Maker Sushi Bazooka Tool

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HOW TO MAKE

1. Preparing the fillings:Firstly, cut avocado into half, pit and scoop out with a spoon and slice to 0.5cm thick slices. Squeeze lemon juice over avocado to prevent browning.
2. Then cut the cucumber into thin long strips, and slice to remove cucumber seeds.
3. In a bowl, add crab meat and Japanese mayonnaise, and mix well.
4. Trim nori sheet according to intended size of the California Crab Maki Roll.
5. Assembling the sushi:To prevent rice from sticking to the sushi tools. Tip: Also, rub both hands with mayonnaise before handling rice to prevent them from sticking.
6. On the sushi tools, lay one nori sheet down and spread about 1 cup of rice evenly onto the nori sheet. Use your fingers to press and push to rice to form an even layer of rice.
7. Sprinkle the rice with toasted sesame seeds.
8. Then, turn the nori sheet over so that the rice now faces down towards the sushi tools. Align the edge of the nori sheet to the bottom of the sushi tools.
9. Add crab meat and arrange avocado and cucumber in a row, close to the bottom of the nori sheet.
10. Then, pull up the bottom edge of the sushi tools, while using your fingers to roll and tuck the fillings in. Lift the slightly to go over the push, and continue push forward while keeping a firm hold.
11. Using a sharp knife, cut the roll into equal portions. To ensure a clean cut every time, keep a damp cloth handy and clean the knife after every cut.
12. Serve up your California Crab Maki Rolls on a platter.