|Maki sushi on left. California-style sushi on right. source|
I prepared the crab filling using canned crab meat this time instead of imitation crab sticks. I simply drained the water from the can of (sustainably caught!) crabmeat, and added 2 Tbs of mayo and about 1/2 to 1 Tbs of Sriracha. I also sprinkled in some lemon pepper seasoning and ground black pepper. Seeing as it was still too moist (I did not drain it that well) and my eyes thought it was not enough meat, I sprinkled in vegetarian pork floss (something like this).
|Ingredients all prepped.|
To assemble, you spread the rice in a thin layer on top of a sheet of nori, completely covering the nori. Sprinkle more sesame seeds if desired. Place a plastic sheet on top then flip it over. Place it on a sushi rolling mat and then put the fillings inside. I spooned on 1/4 of the crabmeat, then generously added all the vegetables. I tried rolling it over, but my rolls were not tight and I had forgotten how to correctly roll these, since I had done it so long ago. My rolls ended up looking like sushi burritos! HUGE! I ate two that night, because my friend and I made 3 altogether. I know sushi is not good the next day and did not want to waste those last 4 slices of my sushi.
|HUGGGEEE sushi roll|
|After slicing into 8 pieces.|
Next time, I will definitely read up on the proper sushi rolling technique and also cut my avocados thicker.
In all, after not cooking for a month because of being on winter break at my mom's fully stocked house, it was good to get back into preparing my own meals. And sushi is a great first meal back at school!
Oh, and Happy New Year, everyone!