You will need a bamboo mat to make these California-style rolls. Crabmeat is a low-calorie source of protein, B vitamins, omega-3 fats, and minerals.
- Yield: 16
- Preparation Time: 5 Minutes
How to Make It
- Lay a bamboo mat on a board. Have on hand a bowl of tepid water mixed with the vinegar.
- Lay a half piece of nori seaweed on the bamboo mat, shiny side down. Using wet hands, take a small handful of rice and spread it on the nori, pressing gently, and leaving a 1 in (2.5 cm) border at one end. Don’t use too much water or the nori will become wet and tough.
- If using a single ingredient, use a little more rice to fill the rolls. Make an indentation down the center of the rice, spread on a little wasabi paste, the avocado, and crab or surimi.
- Roll up the sushi, pressing on the bamboo mat to help keep the roll even.
- To cut the roll, use a very sharp, wet knife and do not saw, but pull the knife toward you. Cut the roll in half, then in half again and stand each upright. Wipe the knife between cuts.
- Arrange the cut sushi on a large tray to serve. Serve with soy sauce or gluten-free tamari, pickled sushi ginger, pickled daikon, and wasabi paste.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.