Inverted California roll, with surimi, avocado, cucumber, and nori seaweed, which can be accompanied by wasabi, soy sauce, and pickled ginger. Personally, I love sushi and I recommend it.
5 centimeters cucumber, peeled, seedless, and in thin strips
3 tablespoons sesame seed, toasted
soy, to taste
ginger, pickled
wasabi, to taste
Preparation
30 mins
15 mins
Medium
Place 1 sheet of nori shiny side down on the mat horizontally and, with wet hands, spread 1/6 of the rice in an even layer over the nori, leaving no gaps. Place a sheet of plastic wrap over the rice to prevent sticking, then flip it over so the rice is against the mat.
Place some avocado in a horizontal line at the end of the roll closest to you and add two pieces of surimi next to it in a row.
To make the roll, start rolling it from the side with the ingredients using the mat as you go, applying gentle, even pressure until the end.
Put the sesame seeds on a plate and roll the sushi in them so the rice is coated.
Remove the roll from the mat and cut it into 4 equal pieces with a sharp, moistened knife. Repeat the process with the remaining ingredients.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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