Chef's Special Roll Recipe

Directions

1. 1

   Prepare the Sushi Rice

   Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

2. 2

   Cook the rinsed sushi rice according to the package instructions, typically using a rice cooker or a pot with a tight-fitting lid. Use 2 cups of water for every cup of rice.

3. 3

   Once cooked, transfer the rice to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved, then pour this mixture over the warm rice. Gently fold the rice until the seasoning is evenly distributed. Let it cool to room temperature.

4. 4

   Prepare the Fillings

   While the rice is cooling, slice the avocado and cucumber into thin strips.

5. 5

   If using real crab meat, shred it into smaller pieces. If using imitation crab, chop it into thin strips.

6. 6

   Assemble the Roll

   Lay a bamboo sushi mat on a clean surface and place a sheet of nori on the mat, shiny side down.

7. 7

   With wet hands, take about a cup of sushi rice and evenly spread it over the nori, leaving about 1 inch at the top edge free of rice.

8. 8

   Place a few strips of avocado, cucumber, and crab meat across the center of the rice.

9. 9

   Sprinkle sesame seeds over the fillings.

10. 10

    Using the sushi mat, carefully roll the nori away from you, applying gentle pressure to form a tight roll.

11. 11

    Seal the edge of the nori with a little water.

12. 12

    Cut the Roll

    Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean edges.

13. 13

    Serve the roll with soy sauce, wasabi, and pickled ginger on the side.