2 Tbsp mayonnaise, preferably Japanese Kewpie brand
1-2 Tbsp. chile-garlic sauce
4-5 half sheets toasted nori or roasted
3 Tbsp combined toasted black and white sesame seed
3/4 cup jumbo lump crabmeat, about 1/4 lb., squeezed dry
1/4 English cucumber, cut into long julienne - hot house
1/4 firm avacado, cut into 8 pieces
soy sauce, pickled ginger and wasabi, to serve
Instructions
Combine mayonnaise and Chile sauce. Combine a splash of rice vinegar and some water in a bowl for your hands. Put about one cup rice on each nori sheet and spread evenly to cover, using dampened hands.
Sprinkle with sesame. Lift up the rice-covered nori sheet, lightly moisten your work surface, and turn the sheet over so that the rice is on the bottom and the nori on top.
Spread about a Tbsp of spicy mayo in a line at the bottom of the sheet, and lay on about 2-3 cucumber sticks, a thick line of crab, and 2 avocado slices.
Roll up tightly, using a sushi rolling mat if you have one, then tighten roll a second time. Cut each roll into 8-10 slices.
Serving
Suggestions
Serve with soy sauce, wasabi and pickled ginger.
Originally Submitted
8/9/2011
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