|Sushi rice||1 Cup (16 tbs), cooked|
|Crab stick||2 Ounce|
|Cucumber slice||2 Ounce|
|Avocado||2 Ounce, thinly sliced|
|Salmon||2 Ounce, thinly sliced|
|Shrimp||2 Ounce, butterflied and boiled|
1.) Prepare rice base.
1.) Lay saran wrap on top of the bamboo sheet.
2.) Then, pat down sushi rice and place nori wrap on top.
3.) Grab your 2 crabsticks and lie them across the nori wrap, making a straight line.
4.) Then, grab avocado slices and cucumber and do the same, making sure the ingredients are pretty close together.
5.) You want to roll the sushi from the back, squeezing firmly but gently so that you don't squish all the ingredients too much.
6.) Once you roll the sushi into 1 solid roll, unroll it from the saran wrap and lie the sushi-grade salmon on top of the roll, alternating with boiled shrimp until the entire roll is covered.
7.) Place the saran wrap back on top of the roll and using the bamboo mat, squeeze the roll gently but firmly enough so that the toppings stick to the rice.
8.) Using your sushi knife, cut the roll into individual slices starting from the middle and working your way out to the sides.
1.) Place the individually cut rolls onto a place and serve immediately with a side of ginger and wasabi.
Sushi Rice Base: http://www.ifood.tv/recipe/how-to-make-sushi-roll-rice-base
Tempura Crab Sticks: http://www.ifood.tv/recipe/how-to-make-tempura-crab-sticks
Calories 122 Calories from Fat 15
% Daily Value*
Total Fat 2 g2.7%
Saturated Fat 0.22 g1.1%
Trans Fat 0 g
Cholesterol 14.5 mg4.8%
Sodium 15.9 mg0.7%
Total Carbohydrates 20 g6.8%
Dietary Fiber 0.67 g2.7%
Sugars 0.3 g
Protein 5 g10.9%
Vitamin A 1.5% Vitamin C 2.4%
Calcium 0.7% Iron 1.6%
*Based on a 2000 Calorie diet