California Crab Rolls (Sushi

• Gluten free

• Seafood

  • 1 cup Crabmeat or (deli crab salad
  • 1 pkg Nori sushi wrappers

• Produce

  • 1 Avocado, medium slice thin
  • 1 Cucumber, medium
  • 2 tbsp Pickles ginger, red

• Condiments

  • 1 bottle Furikake
  • 2 tbsp Mayonaise

• Pasta & Grains

  • 4 cup Sushi rice, Cooked

• Baking & Spices

  • 1 tsp Salt
  • 1 pinch Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 4 tbsp Rice vinegar

• Liquids

  • 1 Bowl of water, medium
  • 1/4 cup Water

Found on justapinch.com

Description

Ingredients

• 4 c sushi rice (cooked)
• 1 pkg nori sushi wrappers (seaweed)
• 1 medium avocado (thin slice lengthwise)
• 1 medium cucumber (remove the seeds and slice thin lengthwise)
• 1 c crabmeat or (deli crab salad)
• 2 Tbsp mayonaise
• 1 tsp salt
• 1 medium bowl of water (to dip you fingers so it dont stick)
• 1 bottle furikake (seaweed rice sprinkler)
• 2 Tbsp red pickles ginger (for garnish)
• 4 Tbsp rice vinegar
• 1 tsp sugar
• 1/4 c water (more or less)
• 1 pinch salt

Directions

• 1Make the rice - (Mix 4-tbsp rice vinegar, salt, sugar and water) - Mix vinegar water mixture into the rice and mix them well. - This is done to prevent the rice from sticking to your fingers and also to add flavor to the rice) 2Cover the bamboo mat in plastic wrap. Cut a piece of Nori (seaweed/algae) in two.. Cut up some avacado, cucumber and cream cheese. 3Place the ½ nori sheet at the end (toward you) of the mat. Spread a small handfull of sushi rice on the nori sheet, leaving a ¼ of an inch on either side.. Shake on some furikake or sesame seeds. Flip the whole thing over (yes its sticky enough that its possible) 4Place one slice avacado, cucumber and crab meat and mayonaise or cream cheese (thin slice) along the middle of the roll. Roll gently with even pressure. Cut roll in half. Align the 2 halves and cut twice into 6 even pieces. 5Arrange the sushi on a platter and serve. FOR DIPPING SAUCE: Mix in a small bowl, 3-tbsp Soy sauce, 2-tbsp lemon juice and wasabi.