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INGREDIENTS:
3 teaspoons white sesame seeds
2 teaspoons black sesame
seeds (optional)
For rice:
3 cups short-grain
Japanese-style rice
3 1/2 cups water
4 tablespoons rice vinegar
3 tablespoons white sugar
1 tablespoon salt
4 to 5 nori (seaweed) sheets
1 avocado
2 to 4 crab sticks
DIRECTIONS:
Put white sesame seeds into
small skillet.
Add black sesame seeds.
Stir to blend. Roast over
medium-low heat about 7 to 10
minutes, or until desired flavor.
Stir often.
Immediately take off the heat
and transfer sesame seeds onto
large plate to cool and stop
roasting process.
Prepare rice. CLICK HERE for
instructions.
Prepare avocado filling:
Cut avocado in half and remove
skin and pit. CLICK HERE for
instructions.
Place avocado half on cutting
board and slice it horizontally in
half.
Cut each slice into equal strips,
lengthwise, about 1/2-inch thick.
Prepare crab filling:
Cut each crab stick in half,
lengthwise.
Place bamboo rolling mat
(sudare) on cutting board. Make
sure that bamboo mat and
cutting board are dry. Lay one
sheet of nori shiny side down
onto bamboo mat. Cover
bamboo mat with plastic wrap (to
prevent rice from sticking to mat).
Lay one sheet of nori shiny side
down onto bamboo mat.
Place about 1 cup of prepared
rice on nori sheet and spread it
out gently with spatula (shamoji),
covering the entire nori sheet,
except for 1/2 inch at the far
end. Don't push rice down into
nori sheet, just spread gently.
You may as well dip your hands
in cold water and use them for
spreading rice (instead of
spatula). Whichever is more
comfortable for you.
Sprinkle with 1 tablespoon
toasted sesame seeds over rice.
Flip rice-covered nori sheet over
onto mat covered with plastic
wrap. Now, rice faces plastic
wrapped mat.
Place several avocado and crab
stick strips at the end closest to
you. Wet slightly the exposed
strip of nori sheet (at the far
end, not covered with rice) with
cold water, using your fingers or
brush.
Lift the front of bamboo mat
closest to you. Roll by pressing
bamboo mat firmly on the nori
sheet. The nori will stick to itself
when roll is complete. Make sure
to release both bamboo mat and
plastic wrap when making a roll.
Moisten sharp knife with cold
water and cut the roll into 5 to 6
pieces.
Serve within one day.
Tip: Drizzle sushi rolls with soy
sauce for additional flavor.
3 teaspoons white sesame seeds
2 teaspoons black sesame
seeds (optional)
For rice:
3 cups short-grain
Japanese-style rice
3 1/2 cups water
4 tablespoons rice vinegar
3 tablespoons white sugar
1 tablespoon salt
4 to 5 nori (seaweed) sheets
1 avocado
2 to 4 crab sticks
DIRECTIONS:
Put white sesame seeds into
small skillet.
Add black sesame seeds.
Stir to blend. Roast over
medium-low heat about 7 to 10
minutes, or until desired flavor.
Stir often.
Immediately take off the heat
and transfer sesame seeds onto
large plate to cool and stop
roasting process.
Prepare rice. CLICK HERE for
instructions.
Prepare avocado filling:
Cut avocado in half and remove
skin and pit. CLICK HERE for
instructions.
Place avocado half on cutting
board and slice it horizontally in
half.
Cut each slice into equal strips,
lengthwise, about 1/2-inch thick.
Prepare crab filling:
Cut each crab stick in half,
lengthwise.
Place bamboo rolling mat
(sudare) on cutting board. Make
sure that bamboo mat and
cutting board are dry. Lay one
sheet of nori shiny side down
onto bamboo mat. Cover
bamboo mat with plastic wrap (to
prevent rice from sticking to mat).
Lay one sheet of nori shiny side
down onto bamboo mat.
Place about 1 cup of prepared
rice on nori sheet and spread it
out gently with spatula (shamoji),
covering the entire nori sheet,
except for 1/2 inch at the far
end. Don't push rice down into
nori sheet, just spread gently.
You may as well dip your hands
in cold water and use them for
spreading rice (instead of
spatula). Whichever is more
comfortable for you.
Sprinkle with 1 tablespoon
toasted sesame seeds over rice.
Flip rice-covered nori sheet over
onto mat covered with plastic
wrap. Now, rice faces plastic
wrapped mat.
Place several avocado and crab
stick strips at the end closest to
you. Wet slightly the exposed
strip of nori sheet (at the far
end, not covered with rice) with
cold water, using your fingers or
brush.
Lift the front of bamboo mat
closest to you. Roll by pressing
bamboo mat firmly on the nori
sheet. The nori will stick to itself
when roll is complete. Make sure
to release both bamboo mat and
plastic wrap when making a roll.
Moisten sharp knife with cold
water and cut the roll into 5 to 6
pieces.
Serve within one day.
Tip: Drizzle sushi rolls with soy
sauce for additional flavor.
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
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Why go out and buy expensive sushi when
you can easily make it yourself?
you can easily make it yourself?
Inside-Out Avocado Sushi Rolls
Adapted from
The Great Sushi and
Sashimi Cookbook
The Great Sushi and
Sashimi Cookbook