I’ve really got to start taking photos before I eat the food. I’m just so hungry!
Makes about 2 rolls of sushi plus extra for hand rolls
1 cup uncooked short grain white rice, cook according to directions
1 TBS seasoned rice vinegar (or rice vinegar plus 1 tsp. sugar)
1/4 pound imitation crab (the kind that’s 80% snow crab so it tastes better and is CHEAP)
1 ripe avocado, thinly sliced
1 TBS mayo
2 green onions, finely chopped
3 sheets of nori
sushi mat, preferably wrapped twice in plastic wrap
Cook the rice and when it’s done, spread it thin on a foil-lined cookie sheet so it cools faster. Sprinkle the vinegar and mix in with a spoon. When cool to the touch, it’s sushi time!
Shred up the crab and mix it with the mayo.
Place a sheet of nori on the sushi mat so the lines on the nori are horizontal. The nori should be flush against the bottom of the mat. Wet your hands so the rice doesn’t stick like crazy and grab a handful of it. Spread it all over the nori except for the top inch. Don’t need to lay it on thick, but make sure it goes up to all three of the other edges.
If you’d like wasabi in the sushi roll, spread a small line across the lower part of the nori. Place the crab in a line on the bottom third of the nori, (like a joint?) Place avocado up against the crab. Sprinkle green onions on top.
Wet your fingers and run them along the non-rice part of the nori, at the top.
Use your index fingers to secure the filling and your thumbs to pick up the lower edge of the mat and nori. Begin to roll the sushi up. Once it reaches your index fingers, start lifting the mat away from the nori as you continue to roll. When you get all around, roll the sushi back and forth, pressing gently. Remove from mat. Cut into eight pieces using a wet chef’s knife.
Serve with soy sauce. YUM YUM.