As I mentioned on my previous blogs, I am still on a roll… This morning since I had avocado,seaweed sheets,sushi rice,crab,cucumbers but no ikura or tobiko, It is not absolutely necessary for me to have ikura (salmon roe) or flying fish roe on hand for my california rolls. I must say that the visual photo of the rolls with the roe is quite stunning.
I am not an expert at rolling california rolls but I do try at least. Most of the time I pick them up at a sushi joint. I don’t use a mat anymore for rolling and have tried plastic wrap too. I think I may have to ask one of my Japanese friends to give me a few pointers or better still, take a sushi course. The smoothness of the avocado and the vinegary rice wrapped in nori with a hint of sweet Japanese mayo is soo divine.
4 cups sushi rice
1 can crabmeat
4 T japanese mayonaise
4 nori sheets
1/4 cup white sesame seeds
Garnish-Ikura,tobiko,wasabi and pickled ginger
1.Drain the crabmeat and mix with the mayo in a bowl.
2.Peel the cucumber and trim the end so the length is the same as the width of the sheet. Now cut into long strips.
3.Peel avocado and cut into quarter inch slices.
4.On a flat surface, cover with plastic wrap. Lay one sheet with the shiny side down.Put a cup of rice on top of the nori in a thin layer using your fingers to spread down towards the bottom.
5.Sprinkle seeds over the rice.
6.Lay a strip of cucumber,spread the crab mixture and lay the avocado on the top.
7.Hold firmly to roll the bottom edges over the filling. If any filling comes out, gently tuck it back in.
8.Use a sharp knife to slice each roll in half and then into 3 pieces. In order to keep the slices clean, wipe with a damp tea towel.
9.Garnish with any fish roe or pickled ginger.
Serves 4 rolls
Adapted from just one cook.