Prepare sushi rice using our Sushi Rice Recipe
(Note:1 cup cooked sushi rice yields approximately 1 roll)
avocado (cut into long strips)
crab meat or imitation crab meat
flying fish eggs (tobiko)
wasabi (Japanese horseradish)
bamboo rolling mat
Cover the bamboo rolling mat with plastic. Cut nori in half. Place a 1/2 sheet of seaweed on bamboo mat. Cover seaweed evenly with 1/4″ of seasoned rice. Sprinkle with sesame seeds. Flip entire sheet of seaweed over. Now the seaweed is on top. Arrange avocado, crab meat, cucumber and flying fish eggs in center of the sheet. Gently roll the bamboo mat forward while pressing in the ingredients. Continue to firmly roll the sushi and cut into 6 equal pieces. Serve with pickled ginger, wasabi and soy sauce.
Variation: If desired, shred crab meat and mix with Japanese mayonnaise to taste.