Ingredients (Makes 96 sushi -10 servings – adjust accordingly)
6 cups sushi rice “short grain rice” 12 nori sheets
6 tablespoons rice vinegar
3 avocados
1 cup roasted sesame seeds
1 cup Capelin roe “Masago”
12 imitation crab sticks “Kanikama”
2 hothouse cucumbers
Pickled ginger “gari” for serving
Wasabi, for serving
Soy sauce for serving
3 lemons to keep avocado green
Rinse 6 cups Sushi Rice in cold water until the water is clear
Cook rice as directed on the package. We use a rice cooker for perfect rice every time.
After the rice is cooked, transfer to a large bowl and season with 6 tablespoons of seasoned rice vinegar.
fold the rice to break up the big chunks, fanning the rice to cool while folding
While the rice is cooking, julienne 2 hothouse cucumbers and cut avocados into thin slices.
sprinkle lemon juice on the avocado to keep it green.
Have a bowl of water close by to keep your fingers wet so the rice does not stick to your hands.
Cover the bamboo mat with plastic wrap
Place nori on bamboo mat shiny side down.
Place the rice and completely cover the bamboo mat.
Sprinkle with roasted sesame seeds or don’t add if you are going to add Capelin roe “masago” later
Carefully flip the rice covered nori over.
Add 2 slices of avocado, then crab “Kanikama”, then cucumber.
Dip your fingers in the water and seal the top of the nori like you would an envelope.
Start to roll your sushi using the mat to do all the work, tucking the nori along the way.
Sprinkle or roll in Capelin roe “masago” if you did not add the sesame seeds earlier
With a very sharp knife, cut the sushi in ½, then ½ again and ½ another time. You will have 8 sushi pieces.
Note: Keep a tall bottle with water close by so you can keep the knife wet. This will keep the rice from sticking to the knife.
Clean the knife and wet it between each cut.
Serve with Wasabi, soy Sauce and Pickled Ginger.
A Fish Roll with Seaweed and Rice and Everything Good & Nice.
