Step 1: adding rice and masago
Spread out 160 grams of cooked sushi rice on a sheet of nori. Cover 60% of the sheet, then spread some masago (seasoned capelin roe) over it or sprinkle roasted sesame seeds over the rice.
Put a bamboo rolling mat in a zip-lock bag. Flip over the nori sheet and place it on the rolling mat rice-side down. Put the filling on the part that’s not covered with rice. For filling, use:
– half a tempura soft shell crab. Click here for the soft shell crab recipe
– red paprika slices
– okonomiyaki sauce
There are many variatons of this simple but delicious Japanse sauce. You can order ready-made okonomiyaki sauce, or make it yourself. This is the most basic recipe.
Mix together. Done!
Fold the mat over the filling, while holding the filling in place with your thumbs. Pause a few times to firm up the roll by applying pressure along the length of the mat. Roll or fold the mat a bit further and again firm up the roll. Continue until you’re able to close the roll.
Cut half an avocado into thin 1-2 mm sliches. Spread them out on your hand and place them on top of the roll.
Step 5: cutting the roll
Keep the roll covered with the cling film and cut the roll into 10 pieces. You will need a very sharp knife to do this properly. I recommend a knife like the Miyabi 7000d. Remove the cling film when you’re ready to serve ther roll.
Place the sushi on a serving plate and drizzle some okonomiyaki sauce over it. Put a bit of mustard seed sprouts on top. Serve with ramekins of pickled ginger, serve with some pickled ginger, wasabi and soy sauce. Enjoy!