- Makisu - 1 piece (Bamboo mat for rolling rolls)
- Dark green Nori - 1 piece (Seaweed leaf)
- Rice for sushi - 1 Piece
- Crab sticks - 1 Piece (long, you can use standard)
- Avocado - 1 Piece (finely chopped)
- Japanese cucumbers - 1 piece (if you do not find, you can use our relatives)
- Fried sesame seeds - 1 piece
The most important tool for making sushi rolls is Makisu. This is a small bamboo mat (mat), which we will actually wrap the Japanese delicacy. The next no less important element is Nori. Dried rectangular leaf from algae. Nowadays, nori sheets are sold in all decent supermarkets. These algae can be easily found in specialized shops of Asian, Oriental cuisine. Fold the nori sheet in half and divide into 2 parts. We take a generous handful of boiled rice for sushi. We spread the rice over the entire area of the Nori sheet. Put the future roll on rice mat. In the middle of the sheet we put crab sticks. Add the pieces of avocado. Next, put thin slices of cucumber. Now you can begin to "twist" the land. We take in hand the edge (near to you) of a bamboo mat. Twisting we press a crab stuffing with a rice shell. Pull the edge of the rug in the direction of "from yourself." We remove the roll from the mat. Put the sushi on the cutting table. Top cover with a rug and lightly press down. Sprinkle roll with sesame seeds. Prepare a sharp knife for cutting sushi rolls. Wipe the blade with a damp cloth "from yourself". Divide the roll in half. We cut the same pieces. Bon Appetit!
Servings: 2