Temaki with Crabmeat and Avocado
Ingredients
- Ingredients
- 100 grams Surimi
- 1 pc Cucumber (about 5 cm or 2 inches)
- 1 pc pickled Daikon radish (about 5 cm or 2 inches)
- ¼ Avocado
- lemon juice (for brushing)
- 200 grams finished Sushi rice
- Vinegar water (for hands)
- 3 roasted Nori seaweed
- Sesame seeds (to sprinkle)
- pickled ginger (for serving)
- Wasabi (for serving)
- soy sauce (for serving)
Preparation steps
Unwrap the surimi carefully and cut the crab meat into strips. Rinse cucumber, cut in half, remove seeds and cut into thin strips. Pat the radish dry and cut into strips. Cut the avocado in half and remove the pit. Cut the flesh into very thin strips (about 6 cm or approximately 2 inches long). Immediately brush with lemon juice so the avocado does not discolor.
Divide the sushi rice into 6 portions and form each portion (with hands moistened in water and vinegar) into cone shapes. Cut nori sheets in half lengthwise. Take a sheet with the smooth side down in the left hand. Place a rice portion on the upper half.
Add some avocado, cucumber, radish and crab meat strips and roll tightly into a cone shape. Sprinkle with sesame seeds. Serve with pickled ginger, wasabi paste and soy sauce.