California Rolls for Entertaining
I used good quality crab sticks which looked like real crab meat. I used the crab sticks as filling and surface decoration as well so that you can enjoy the crab flavour and texture.
-Use less water to make the rice firmer than usual.
-Do not use too much filling as you will have difficulty when you roll up the sushi.
-Line the makisu mat with cling film beforehand so that the rice won't stick to it.
-It is easier to slice the sushi using a moistened knife. Recipe by Lecreuset
California Rolls for Entertaining
I used good quality crab sticks which looked like real crab meat. I used the crab sticks as filling and surface decoration as well so that you can enjoy the crab flavour and texture.
-Use less water to make the rice firmer than usual.
-Do not use too much filling as you will have difficulty when you roll up the sushi.
-Line the makisu mat with cling film beforehand so that the rice won't stick to it.
-It is easier to slice the sushi using a moistened knife. Recipe by Lecreuset
Cooking Instructions
- 1
Cut the cucumber lengthways into 6 pieces. Julienne the carrot. Slice the avocado diagonally. Tear the lettuce leaf roughly. Line the makisu mat with cling film.
- 2
Cut the nori seaweed in half and place onto the makisu mat. Spread half the amount of the sushi rice evenly and sprinkle with sesame seeds. Turn over so the nori side faces up.
- 3
Place the lettuce, carrot, cucumber, half the amount of the avocado and 2 crab sticks. Roll up from the front.
- 4
After rolling up the sushi press it firmly inside the makisu mat (not too hard as the filling might come out). Transfer the sushi onto a chopping board lined with cling film.
- 5
Cut open the middle of the crab sticks lengthways. Place the crab sticks onto 4.
- 6
After putting the crab sticks onto the sushi, cover with a makisu mat and press firmly to secure the shape in place. Slice the sushi into 6 pieces with a moistened knife. Serve with wasabi and soy sauce.
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