California Sushi Roll

Born in California, popularized by sushi chefs throughout the U.S., this sushi has also reached the shores of Japan, becoming a favourite with all sushi lovers. Its special filling of avocado, crab roe, sesame seeds, and cucumber make this roll beautiful and tasty.

4 crab sticks (steamed fish cake with crab flavour) or ¼ lb cooked crab, shredded
1 small ripe avocado
½ European cucumber
2 sheets nori seaweed, toasted
4 cups Sushi Rice
1 Tbsp. wasabi paste
2 Tbsp. crab roe

Slice crab sticks in half. Peel avocado and slice into 3/8” thick pieces. Keep refrigerated until ready to use. Slice cucumber into julienne strips, 4-5“ long. To assemble the sushi roll, follow the instructions for Futo-maki-Zushi. You should have neat rows of crab, avocado, cucumber, and crab roe fillings laying across the bed of rice. Don't forget to sprinkle with sesame seeds before you fill. You can have the rice side out by doing a reverse roll.

On a bamboo mat lay a well-wrung piece of cloth approximately the same size as the mat. Take a handful of sushi rice and spread it over the mat. Lay a sheet of nori seaweed on top of the rice. Then lay the fillings as you would for regular California roll and roll it carefully, pressing with your hands to mold the rice into a roll.

Gently remove the bamboo mat, peeling off the cloth at the same time. Cut the roll as you would a regular sushi roll.

Makes 4 servings.