Servings:
Makes 4 rolls Servings
Ingredients
- 2 to 3 cups cooked and seasoned sushi rice, at room temperature
- 4 sheets of nori (dried seaweed)
- 1 avocado
- 3/4 cup fresh dungeness crab meat
Preparation
Baking Directions:
Peel avocado and cut it into thin 1-inch-thick strips.
Cover a bamboo mat with plastic wrap.
Put a sheet of dried seaweed on top of the mat.
Spread a thin layer of 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 the bamboo mat firmly with hands, then remove the rolled sushi.
Cut the sushi roll into 1-inch bite-size pieces.
