Categories: Asian cooking

Ingredients

• 1/2 cup cooked, prepared sushi rice (see recipe)
• 1 half-sheet nori
• Vegetable oil
• 1 imitation crab stick, torn in half lengthwise
• 2 to 3 julienned, deseeded cucumber sticks
• Spicy mayo, optional:
• 1 cup mayonnaise
• 1/4 to 1/2 cup Sriracha sauce
• Optional ingredients: togarashi ( a Japanese spice mixture), hot sesame oil, cayenne pepper or black pepper

Directions

1. Wrap a bamboo mat in plastic wrap or place it inside aa gallon zipper bag. Line the nori horizontally along the bottom edge of mat.

2. Rub a drop of oil between your hands before working with the rice to keep rice to keep rice from sticking to fingers. Place sushi rice on nori and evenly distribute, taking care to keep the rice light and aerated. (Do not press the rice into the nori, it will stick, so there’s no need to smash the rice.)

3. Flip over the rice-covered nori so the rice faces the bamboo mat and line it up along the bottom edge of the mat. Layer the crab and cucumber across the bottom quarter of the nori, ensuring that they are evenly distributed from left to right.

4. Place thumbs under mat and lift. Roll the rice-covered nori forward, covering the ingredients and keeping nori tight around the crab and cucumber.

5. Cover sealed sushi roll with the bamboo mat and use fingers to tighten it up to keep ingredients secure when cut.

6. Dip sharp knife in water and carefully cur toll in half. Continue cutting halves until there are 8 even pieces.

7. Place roll pieces on plate and drizzle Spicy Mayo over top.

8. makes 1 roll- about 8 pieces

9. Spicy Mayo:

10. In a small bowl, stir together the mayonnaise, Sriracha and any additional ingredients until well combined. Transfer to a squeeze bottle to add to sushi as desired. Keep refrigerated.

11. makes 1 1/4 cups

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