Valeria Ray - Sushi Cookbook: Mouthwatering Sushi Recipes for The Amateur Cook

Sake, the Japanese name for Salmon, is a popular Sashimi fish used in Sushi rolls.

Ingredients:

• Cooked Sushi Rice (1 cups)
• Fresh Salmon (4 oz., sashimi grade, thinly sliced lengthwise)
• Cucumber (4oz, diced)
• Avocado (4oz, thinly sliced)
• Fresh Crab Meat (4oz., sashimi grade, diced)
• Sesame Oil (1/2 tsp.)
• Nori (1 sheet, halved)
• Sesame Seeds (2 tbsp.)
• Special Equipment/Tools Needed:
• Bamboo Mat
• Plastic Wrap (to cover bamboo mat)
• Tezu (mixture of 2 tsp. rice vinegar and cup water)

Directions:

1. Combine crab meat, cucumber, and sesame oil in a medium bowl.

2. Cover your bamboo mat with plastic wrap; then lay it on a flat surface.

3. Layer your flat sliced salmon on the bottom edge of the mat.

4. Place your nori on your mat, starting on top of the salmon slice with the silkier side facing down.

5. Top with cup of your Sushi rice. Carefully wet your fingertips in tezu then proceed to spread the rice evenly over the nori. Once spread evenly sprinkle with sesame seeds.

6. Gently flip your sheet of nori over so that the rice is left flat on the salmon and bamboo mat.

7. Line up the edge of your nori sheet and salmon with the bamboo mat then spread your salmon mixture at the bottom end of the nori, then top your filling with avocado slices.

8. Placing your index and middle fingers in front of your tuna filling, position your thumbs below the bamboo mat and roll the mat over to form a tight cylinder.

9. Begin to roll the mat into tight cylindrical shapes keeping a gentle pressure on the mat. Roll until at the end.

10. When you have reached the end of your nori sheet, release the mat and lift the Sushi roll off the mat gently.

11. Using a clean, sharp knife, cut the roll into 6 equal pieces. Clean your knife after each slice.

12. Remove plastic wrap and Enjoy!