- Prep Time
- 4 ServingsServings
- 4 sheets dried seaweed (nori)
- 4 c sushi rice
- 1 ea avocado
- 1/2 lb imitation crab
- 1 T mayonnaise
- 1/2 t mirin
- 1 t soy sauce
- 1/2 c kosher caviar (optional)
- 1 pinch sesame seeds to taste
- 1 ea Wasabi and pickled ginger for decoration
1 Peel avocado and cut it into strips it. You will need 2 pieces per roll.
2 Put imitation crab in a bowl and mix with soy sauce, mirin and mayonnaise.
3 Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat rough side up.
4 Spread sushi rice (4 oz.) on top of the seaweed and press firmly.
5 Sprinkle sesame seeds over the sushi rice.
6 Turn the sushi layer over so that the seaweed is on top. Place avocado and mixed crab (2 oz.) lengthwise on the seaweed.
7 Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly on the bamboo mat with hands, then remove the rolled sushi.
8 Lightly place and spread caviar on a long plate, gently roll the California roll over the tobiko until its completely covered. Sprinkle with sesame seeds.
9 Wipe the knife with a wet cloth before slicing sushi. Cut the sushi roll into about 8 bite-sized pieces.
10 Decorate the rice dish with wasabi and pickled ginger.
California Rice Commission - calrice.org