I’ve been making maki with avocado, and this recipe uses imitation crab, although any vegetables or protein will do.
2 cups cooked sushi rice
2 sheets of nori
imitation crab leg
1 Japanese cucumber
1 green onion, chopped
Black sesame seeds
Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
- Place a sheet of nori, shiny side down, on the mat.
- Take a few scoops of rice and cover the nori to a depth of a quarter inch, taking care to leave a 1/2” at the top end free of rice.
- Press the rice firmly with a sheet of plastic wrap.
- Line up ingredients horizontally across the bottom half of the rice. I usually place the softer ingredients, like avocado, at the bottom, and harder ingredients, like cucumber, towards the top, so that I have something to press against while I roll.
- Roll the sushi from the bottom, squeezing gently as you go. As you roll the sushi, fold the mat towards you. After the sushi is rolled, you will have a log approximately 3” wide.
- Shape the log into a slightly square shape (with the mat still wrapped around it).
- Place the completed log on a cutting board.
- To cut the sushi, you must have a sharp knife.
- Dip the knife into a glass of water from time to time, in order to keep the rice from sticking to the knife.
- Cut the sushi about 3/4″ thick.
- If the end is uneven, cut it off and eat it. 🙂
Makes 2 rolls, which makes approximately 16 pieces.