Sushi For Dummies by Judi Strada & Mineko Takane Moreno

Author:Judi Strada & Mineko Takane Moreno
Language: eng
Format: epub
Publisher: John Wiley & Sons, Ltd.

5 Fill the roll in this order: Spread one-fourth of the smelt roe mayonnaise sauce across the length of the nori, not in the exact center, but a little closer to you. Cover the sauce with one-fourth of the radish sprouts, letting some of their little leaves extend out of the ends of the nori. Lay one-fourth of the kani kama on top of the sprouts. Bunch one-fourth of the slivered cucumber as close to the kani kama as possible. Lay one-fourth of the avocado slices as close to the other fillings as possible.

6 Lift the edge of the mat closest to you with both hands, keeping your fingertips over the fillings, and roll the mat and its contents until the edge of the mat touches straight down on the nori, enclosing the fillings completely. Lift up the edge of the mat you’re holding, and continue rolling the inside-out roll away from you until it is sealed. Tug on the mat to tighten the seal (refer to Figure 6-7 in Chapter 6). Place the roll on a damp, clean, smooth surface. Lay a sheet of plastic wrap over the roll. Slice the roll into 6 equal bite-size pieces, wiping your knife with a damp paper towel before each slice. Discard the plastic wrap.

7 Make 3 more rolls, following Steps 3 through 6. Serve slices as an appetizer, or serve one whole sliced roll per person as a light meal. Accompany it with soy sauce as a dipping sauce, and pickled ginger to cleanse the palate.

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