How to make California Maki
1Sushi rice
2.Nori sheet
3.Ebiko
4.Crabstick
5.Cucumber
6.Tamagoyaki
7.Avocado
8.Mayonnaise
Before you begin, prepare a bowl of water and dip your fingers in it. By having wet hands, it makes the rice less sticky while you work with it so it stays on the seaweed instead on your fingers.
Next, place a handful of sushi rice on top of the seaweed.
Thoroughly spread the rice on the seaweed and press firmly. Make sure that it is evenly spread out on the seaweed. Do ensure that it sticks onto the seaweed.
Turn the seaweed sushi rice layer over so that the seaweed is on top and the rice is at the bottom. Make sure the seaweed layer is placed near the edge of the sushi mat.
Place the long cucumber strip vertically on the seaweed layer.
Finally, place the avocado strips on top of the crab meat across the seaweed layer.
Squeeze and spread a thin layer of mayonnaise across the seaweed layer. By using a bottle container (like a restaurant ketchup bottle), the mayonnaise will appear neater on the seaweed.
Roll the seaweed layer over using the sushi mat, pressing the ingredients inside to make it a cylinder-shaped sushi.
Eye opener – the sushi roll turns out perfectly! It is time to cut the sushi roll.
Cut the sushi roll into bite-size pieces. You should be able to make 6 sushi rolls in equal sizes.
Finally, hold the sushi roll using only 2 fingers and roll the two sides of the sushi roll with Tobiko - flying fish roe.
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