Inspirations by D: How to Make Sushi Rolls-(Re-Post)

I published this recipe in 2013 and it continues to be one of the hottest posts on this blog.

After I posted it, there have been several other blogs that have copied it or changed

something in the recipe to make it their own. I wanted to re-post it for those who

missed it or for those that may be looking for something different to make for dinner.

It is one of our favorite things to eat, especially during Lent and summer.

Today I will be sharing with you a simple sushi recipe that has no raw fish only imitation crab

and the rest are veggies. In the sushi world, we tend to call this a "California Roll".

To make this you will need:

Tip: Cover bamboo mat with plastic wrap to prevent rice form sticking to mat.

Making sushi rice is important to have good sushi. It needs to be tasty and sticky to roll.

Add avocado too!

Instructions:

Cover bamboo mat with plastic wrap to prevent rice from sticking to it.
Take out a sushi seaweed sheet and cut the sheet to make two smaller sheets. Tip: Using one full sheet will make your rolls too big.
Place the shiny side of the sea weed sheet faced down over your plastic wrapped bamboo mat.
Wet your fingers to begin placing rice on top of the sheet. Tip: Wet fingers help prevent rice from sticking to your fingers.
Cover sheet evenly and do not overload with rice. Tip: Do not press rice hard, you do not want to mash your rice.
At this point, you may sprinkle sesame seeds over the rice, it adds flavor and texture.
Turn your sushi & rice sheet over to the opposite side. (Don't worry, it won't fall off)
Make sure your sheet is lined up with the edge of the bamboo mat for easy rolling.
To this side of the sheet, add your veggies and crab meat. Line them up evenly as seen above.
Once you have your veggies in place, start rolling your sushi. Leave about an inch or so out of the end and tuck your sushi in as seen above, then finish rolling the whole sushi roll. (This helps prevent the sushi from falling apart).
Tap the ends of the sushi so it is even and flat.
Once you have your roll wet your knife and slice your roll into half.
Then cut your rolls about an inch and a half wide, one sushi roll will make 6 sushi rolls/bites.
Repeat steps for more sushi rolls.

You may refrigerate them for company later or enjoy right away.

Happy Eats!