Kiwilimón

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Kiwilimón

Sushi California

Name: Sushi California
Prep time: 30 min
Cook time: 30 min
Yield: 8
Cuisine: Oriental
Ingredients: 4 cups sushi rice; 1 tablespoon lemon juice; 4 leaves nori seaweed; 1 cucumber, peeled and seeded, julienned; 1 avocado, julienned (add the lemon juice so it doesn't turn brown); 4 sticks surimi, (imitation crab); 1/4 cups capelin or smelt roe, (sailfish roe)

30 mins

Half

4.555556

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Kiwilimón

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The California sushi roll is filled with avocado, crab, cucumber and covered in masago.

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Ingredients

8 portions

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4 cups sushi rice
1 tablespoon lemon juice
4 leaves nori seaweed
1 cucumber, peeled and seeded, julienned
1 avocado, julienned (add the lemon juice so it doesn't turn brown)
4 sticks surimi, (imitation crab)
1/4 cups capelin or smelt roe, (sailfish roe)

Preparation

Place a sheet of seaweed in front of you, smooth and shiny side down. If the sheet is a rectangle, the long side is facing you.

Wet your fingers with a little water, and place 1/2 cup of rice on top of the seaweed covering all the seaweed with the exception of a 2cm wide stripe on the long side in front of you.

Place the sailfish roe on the rice so that it looks like the photo.

Prepare a bamboo sushi tablecloth out of plastic wrap and place the seaweed sheet rice side down on it.

Now make a row in the center of the filling seaweed: crab, cucumber and avocado.

Roll the sushi using the bamboo tablecloth and pressing little by little so that you have a stiff sushi roll. The rice should be on the outside of the sushi and the filling on the inside.