California Sushi Roll

ingredients

2 cups Freshly Prepared Sushi Rice (see recipe)
Nori Seaweed, toasted sheets
Crab meat, cut in pieces
Avocado, peeled and cut in fine pieces
Radish Sprouts
Cucumber, peeled, seeded and cut in fine strips
Sesame seeds, toasted

directions

1
Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll.
2
Lay crabmeat, avocado and cucumber lengthwise. Sprinkle with sesame seeds.
3
To roll; slowly fold the end of the mat closest to you over the filling and tuck it in.
4
Use medium pressure to create compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down.
5
Using a wet, sharp knife, slice the roll in half then in 6 equal pieces.
6
Serve with wasabi, soy sauce and pickled ginger.
7
Variation:
8
Inside-out California Roll - Lay down bamboo mat and plastic wrap. Place rice in a flat layer across plastic before laying down nori. Place crab , avocado, shredded cucumber and radish sprouts in the center of the nori and roll in same fashion. Rice will be showing on the outside.

notes

Bamboo sushi-roll mat Clean cutting board Sushi knife or very sharp knife A pack of roasted-seaweed (Nori) Wood spoon or wood or plastic rice paddle for spreading rice Plastic wrap

Source: Ashley