|Sushi rice||1 Cup (16 tbs), cooked|
|Crab sticks||2 Ounce|
|Cream cheese||2 Tablespoon|
|Tuna mix||2 Tablespoon (spicy)|
|Tobiko||2 Teaspoon (orange fish roe, Sushikko brand)|
1.) Prepare sushi roll rice base.
2.) Prepare spicy tuna mix.
1.) Place saran wrap on top of the bamboo mat.
2.) Pat sushi rice down on top of the saran wrap.
3.) Place a single sheet of nori on top of the rice base.
4.) Next, take your crab sticks and place them directly in the center of the nori.
5.) Place cream cheese right next to the crab sticks so that they are lying parallel to each other.
6.) Then take the spicy tuna mix and, without going over board, place spoonfuls of it on top of the crab sticks and cream cheese.
7.) Roll the bamboo mat over and squeeze firmly, but gently, to make sure that the roll takes shape but that it doesn't get smashed.
8.) Continue to squeeze the roll as you roll it and then remove the saran wrap once the roll has taken shape.
9.) Next, grab your soy wrappers and place it right on top of the roll using your fingers.
10.) Take your sashimi knife (sushi knife) and begin slicing the roll from the center moving towards either end.
1.) Place the individual slices on a plate with a side of ginger and soy.
2.) Once the pieces are on the plate, take the sushikko and sprinkle a spoonful on top of the roll slices.
Calories 119 Calories from Fat 19
% Daily Value*
Total Fat 2 g3.3%
Saturated Fat 0.77 g3.9%
Trans Fat 0 g
Cholesterol 11.8 mg3.9%
Sodium 40.8 mg1.7%
Total Carbohydrates 20 g6.7%
Dietary Fiber 0.16 g0.64%
Sugars 0.3 g
Protein 4 g7.8%
Vitamin A 1.9% Vitamin C 0.63%
Calcium 0.7% Iron 0.9%
*Based on a 2000 Calorie diet