1/4cupmayogive or take depending on how much mayo you like. I do not like a lot
1/4 cupsriracha (optional)also give or take on how spicy you like it.
1english cucumber, peeled, and remove seeds
2ripe avocados, sliced
package of Nori
Condiments: my personal suggestions
jalapeño, thinly sliced
hot sesame oil
Tools: Having the right tools make a difference. (you can refer back to blog post for links to tools)
good SHARP knife
CRAB: In a food processor, using the pulse button, chop up the imitation crab. Do small batches otherwise it will mush up some and not the rest. You only want to break it down into small fine flakes. It can quickly turn to mush. You want it still on the light fluffy side. This can take a few times ;)Transfer into a large mixing bowl.
Once crab is all chopped and in mixing bowl. Add in mayo. Just enough to incorporate into the crab. You do not want it too wet. Little goes a long way, you can always add more, you cant take away!
Divide crab mixture if you would like both spicy (add in Sriracha sauce) and regular California rolls.FOR SPICY CRAB: Same as adding Mayo. Add and mix to flavor of choice. Just be mindful not to get it to wet.Cover and put in fridge if you are prepping for later, otherwise set aside.
CUCUMBER: Peel and cut in half. Then cut the 2 halves in half again. Take a spoon and spoon/scrape out the center of seeds, leaving a half moon looking cucumber.If you have the handy cucumber slicer as mention in the blog post. Slice your cucumbers. Otherwise, using a knife, slice thin 1/2 inch or less slices of cucumber.
AVOCADO: Cut in half and remove seed. Cut each half in half again, and make thin slices of avocado. Remove skin and gently separate avocado slices.
NORI: Take a square piece of Nori, fold in half, should be crunchy so be careful. Press along edge to break Nori in half. Gently separate the two pieces. Do this to about 4 squares of Nori. Each square makes 2 rolls. So Break as many as you think you need or break more later if you need to.
MAKING ROLLS: before you start, wrap your bamboo roller with plastic wrap so the rice doesn't stick to the bamboo. Get a small bowl out, fill with water and drizzle with oil. This helps keep the rice from sticking to your fingers. And have a paper towel to wipe off knife each time you cut a roll. It gets sticky from the rice. Maybe throw a hand towel over your shoulder as you will be washing rice off your fingers, a lot!
ROLLING: Lay a piece of nori on top of bamboo roller, smooth side down. Add a small handful of sushi rice to rougher side of Nori. Using your fingers press the rice around the Nori to get a thin even layer. You DO NOT need to have ever inch of Nori covered with rice. There can be patches of Nori showing through.
Turn over Nori so rice is facing down. On the sheet of Nori, about 1/4 way closest to you, add a slice or two of cucumber, then a single layer of avocado on top of the cucumber. Then take about a serving spoon size (I use my fingers) of crab and put it on top of the avocado. Do this until you have a layer of crab on top.
Making sure your Nori is to the edge of the bamboo roller, grab Nori and bamboo and roll the nori in on itself and press down. Leaving a little Nori on the edge so you can continue to roll and have that little bit seal the roll. Don't get frustrated and they might not look pretty at first. This does take practice. After you have your roll all together, cut in half and then into 1 inch slices.I found that if I dip my knife edge in the water and oil bowl, get a little of that to run down the blade, it makes it easier to cut. I also wipe down my knife after each roll to remove the rice build up. Continue each step until you have made however many rolls you would like to have!
NOW ENJOY! How do you enjoy your sushi? We add sliced jalapeños to a couple rolls and a dollop of Sriracha sauce on top of that. We also drizzle a little Hot Sesame Oil on some or add it to the dipping bowl of soy sauce. And of course Wasabi! The hotter the better! :)