Avocado Crab Rolls, 2/24/14

      Capi Peck


      Yield: 6 rolls

      3 cups sushi rice, cooked (follow recipe on package)

      1 seedless cucumber, peeled and sliced lengthwise

      1 avocado, peeled and sliced lengthwise

      4 oz. cream cheese, cold cut into 1/2" sticks

      6 nori sheets

      12 crab "sticks"

      Condiments for rolls:

      soy sauce

      pickled ginger


      Volcano sauce (recipe below)

      Volcano Sauce:

      1 c. mayonnaise

      1 T. Sriacha

      1 t. sesame oil

      Bamboo Roller

      Gallon size ziploc

      Place bamboo roller on work surface. Top with a ziploc plastic bag. Place nori sheet, shiny side down, on top of ziploc. Spread rice evenly over nori. Have a bowl of water nearby to dip your hands if rice sticks to your skin.

      Turn nori sheet over.

      Place two crab sticks horizontally in middle of nori sheet. Lay cucumber on one side, cream cheese next to cucumber and avocado next to crab.

      Fold nori in half. Pull on bamboo roller towards you to make the roll nice and tight. Pull the plastic bag away from you. Pull bamboo towards you, plastic bag away to create tension and repeat until rolled.

      Slice with a hot sharp knife or chill until ready to serve.

      For the Volcano Sauce

      Combine all ingredients and put in a squeeze bottle. Keep refrigerated until ready to use.

      Serve with the above condiments.