Pretty much the same as the other California Rolls we made awhile ago, except the sushi rice is on the outside instead of the inside! I thought it looked pretty cool and I am proud of myself for making it look nice. Our avocado was not ripe so we couldn't include it. I used the same Alton Brown sushi rice recipe that we used in the other recipe.
Inside-Out California Rolls
from Sushi cookbook
1 quantity freshly cooked Sushi Rice
6 small sheets of toasted nori
1/4 ripe avocado, cut into strips
2-inch piece of cucumber, peeled and cut into thin sticks
6 crab sticks, split in half lengthwise
3 Tbsp toasted sesame seeds
Divide the rice into 6 equal portions. Line a rolling mat with plastic wrap to prevent the rice sticking to it. Put a sheet of nori shiny-side down on the mat with the longest end toward you. Using wet hands, spread 1 portion of the rice in an even layer on the nori, leaving no gaps, then turn the nori over so that the mat is against the rice.
Put some avocado in a layer at one end of the roll, keeping it parallel to the edge nearest you and lay 2 pieces of crab in a line beside it. Put a line of cucumber next to them.
To roll the sushi, fold the mat over, starting at the end where the ingredients are, and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Put the sesame seeds on a plate and roll the sushi in them to coat the rice.
Remove the roll from the mat and cut it into 4 even-size pieces with a wet, very sharp knife. If you don't use a sharp knife the roll will squash as you cut it. Turn the pieces on end and arrange them on a plate. Repeat with the remaining ingredients.
Yield: 24 pieces