Place half a nori sheet (seaweed paper) on your cutting board and spread out 150g of cooked sushi rice over the sheet softly ( TIP: slightly wet your hands so the rice does not stick to them)
sprinkle some roasted sesame seeds over the rice.
Turn the rice and nori over and place on a sushi rolling plastic bag wrapped rolling mat, add the crab mixture, 2 avocado slices and 2 cucumber slices.
Roll the California roll by folding the mat over and keeping the contents in with your thumbs, close the roll leaving a lip of the nori sheet and then seal it.
for more information how to roll sushi <<<click there
This is how the California roll should look after rolling it. cover it with some cling film and stick the cling film to the roll using a sushi rolling mat. The cling film will fix the roll and the rice while cutting ensuring you make perfect sushi pieces.
cutting the California sushi roll, for this use a razor sharp chef knife buy one here: chef knives.
use quick slicing action and don’t use too much down pressure, it is very important that you have a extremely sharp knife.
i usually discard the end pieces and cut the roll in to 8 to 10 pieces, sushi restaurants cut the roll in to 8 pieces and serve the end pieces.
Finished serve the sushi pieces on a plate with pickled ginger, wasabi and soja sauce.
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This article was written by D.Devaux