SUSHI ROLLS

TUNA SUSHI ROLLS (tekka-maki)

Ingredients

• 4 cups sushi rice
• 4 sheets of nori (dried seaweed)
• 4 ounces raw tuna sashimi

Preparation

Cut the tuna into thin and long sticks. Put a nori sheet on top of a bamboo mat (makisu). Spread the sushi rice on top of the nori sheet. Place the tuna sticks lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces.

CALIFORNIAN ROLLS

Ingredients

• 4 cups sushi rice
• 4 sheets of nori (dried seaweed)
• 1 avocado
• 3/4 cup crab meat
• 2 tbsp mayonnaise
• 1/2 tsp salt

Preparation

Peel an avocado and cut it into strips or mash it. Put imitation crab in a bowl and mix with salt and mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado and crab lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-size pieces.


Video: How to make californian rolls