Dynamite California Roll Ehomaki

• Seafood

  • 1/4 cup Crab mixed with
  • 2 Prawn tempura* or grilled shrimp

• Produce

  • 1/2 Avocado
  • 1 Cucumbers
  • 1 Lettuce, green leaf
  • 1 sheet Nori

• Pasta & Grains

  • 1 cup Japanese rice, short grain
  • 1/2 cup Sushi rice, Cooked

• Baking & Spices

  • 1 tsp Salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Rice vinegar

• Other

  • 1 tablespoon tobiko

Found on iamafoodblog.com

Directions

• Start out by placing your sheet of nori, shiny side down, on your rolling mat. Lightly wet your hands and evenly spread out the sushi rice onto the nori, leaving about 1 inch of nori at the top. Spread out the tobiko at the edge closest to you. Place the lettuce leaf on and top with the sliced avocado, crab, cucumbers, and shrimp. Roll the rice and nori over the filling and gently press down, making sure to roll all the way to the un-riced part of the nori. Use the mat to shape the sushi roll. If you’re making this for Setsubun, don’t cut the roll. Enjoy in silence!
• Rinse the rice, then drain well in a colander and let dry for 15 minutes.
• Cook the rice in a rice cooker according to the rice cooker’s instructions. Meanwhile, in a small pot, combine the rice vinegar, sugar, and salt. Gently warm over medium heat, stirring to dissolve the sugar and salt. When the rice is cooked, move it to a very large bowl. Sprinkle on the seasoned vinegar all over the rice. Use a slicing motion with the edge or your rice paddle or spatula, gently separating the rice grains while mixing in the seasoning. Fan the rice while mixing to help dry it out. Cover with a damp towel to keep warm.