Chop 3 crab sticks finely
Mix the chopped crab sticks with a tea spoon of mascarpone and a tea spoon of mayo and two shakes of aromat seasoning
. This should be enough filling for 2 to 3 california sushi rolls
Place half a nori sheet (seaweed paper) on your cutting board and spread out 150g of cooked sushi rice over the sheet softly ( TIP:
slightly wet your hands so the rice does not stick to them) sprinkle some roasted sesame seeds over the rice.
Turn the rice and nori over and place on a sushi rolling plastic bag wrapped rolling mat, add the crab mixture, 2 avocado slices and 2 cucumber slices.
Roll the California roll by folding the mat over and keeping the contents in with your thumbs, close the roll leaving a lip of the nori sheet and then seal it.
This is how the California roll should look after rolling it. cover it with some cling film and stick the cling film to the roll using a sushi rolling mat. The cling film will fix the roll and the rice while cutting ensuring you make perfect sushi pieces.
cutting the California sushi roll, for this use a razor sharp chef knife buy one here: chef knives
use quick slicing action and don’t use too much down pressure, it is very important that you have a extremely sharp knife.
i usually discard the end pieces and cut the roll in to 8 to 10 pieces, sushi restaurants cut the roll in to 8 pieces and serve the end pieces.
Finished serve the sushi pieces on a plate with pickled ginger, wasabi and soja sauce.