California Roll

Ingredients for 1 servings:

• 500 g rice, ready-made sushi
• 1 pack of nori sheets
• mayonnaise
• Wasabi paste
• 2 tbsp rice vinegar
• 250 ml water
• 1 pack of surimi
• 1 avocado(s), cut into thin strips
• 1 cucumber(s), cut into thin strips
• 50 g fly fish roe
• Sesame, black and white
• Soy sauce
• ginger, pickled

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

uramaki

Mix rice vinegar and water in a small bowl. Place a bamboo mat on the work surface and wrap it in plastic wrap. Fold a nori sheet in half and break it open. Place the halved nori sheet on the mat. Dip your hands in the vinegar water to prevent the rice from sticking. Take a handful of rice and form an oblong block. Place the rice in the center of the nori sheet and spread it evenly with your fingertips. Lift the rice-covered nori sheet and quickly flip it over. Place the imitation crab meat and cucumber strips in the center of the nori sheet, pull a narrow strip of mayonnaise seasoned with wasabi, and place the avocado strips on top. Lift the bamboo mat, holding the filling in place if necessary. Begin rolling. Gently press the roll together and shape it into a rectangular shape with gentle pressure. Unroll the mat again. Spread the fish roe on the sushi roll and press down lightly with the back of a spoon. Turn the roll over to cover the underside with roe as well. Dip a tea towel in the vinegar and use it to wipe a sharp knife. Cut the rolls in half with the knife. Dampen the blade with the towel after each cut. Place the two roll halves side by side and cut twice to create 6 equal pieces. Arrange on a plate and serve with soy sauce and pickled ginger.