Wednesday, January 20, 2021

California Temaki Sushi

california temaki shushi


1/2 Firm-ripe Hass Avocado

4 Nori seaweed sheets (about 8-1/2 by 7-1/2 inches), halved lengthwise

2 Cups cooked, vinegar short-grain white rice at room temperature

1/4 Pound crunchy cucumber, peeled, seeded, and cut into thin matchsticks

1/4 Pound surimi (mock crab) or fresh lump crabmeat

2 Ounces tobiko (flying-fish roe; optional)


Remove the pit of the avocado, and peel off the skin as if you are peeling an egg. cut the avocado into long pieces, and approximately 1/4 inches in thickness.

To make hand roll, hold a piece of nori shiny side down in an open palm. Lightly moisten your other hand with water and grab 1/4 cup of clump rice, compress it slightly to form a rough oval, and add it to one of the short sides of the nori, about 1 inches from the edge. Firmly press the rice with your pointer finger to make a lengthwise divot in the center.

To each, add a slice of avocado, a pinch of the cucumber, a pointer finger size piece of surimi or a tablespoon of crabmeat, and 1 teaspoon of tobiko.

Roll the nori around the filling to form a cone or cylinder and serve.


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