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1.
Mix the drained crabmeat, tuna or salmon with the mayonnaise
until smooth. Separate into 4 mounds (approximately 1⁄4 cup
each).
2.
Place one sheet of nori on the bamboo rolling mat with the
shiny side facing down. Spread enough cooked sushi rice to
cover the nori paper, leaving (1cm) 1⁄2 inch border.
3.
Cover the rice with a sheet of plastic wrap, slightly larger
than the nori sheet. In one quick motion, flip the whole thing
over, then place it back on the mat so the plastic is on the
mat and the nori is on the top.
4.
Spread a little wasabi along the end of the nori closest to
you about (4 cm) 1 1⁄2 inches from the edge. Lay the fish
mixture on top of the wasabi, and then roll up, being careful
not to roll the plastic inside. You may then use the mat to
shape your roll (protected by the plastic) into a cylinder.
5.
Remove the plastic wrap and roll lightly in sesame seeds (black
seeds are nice!) Trim the ends, cut in half and cut each half
into three. Repeat with remaining 3 sheets of nori.
(Makes
24 pieces)
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