California Uramaki with Wakame and Crab

Peel and slice ¹/₄ piece Avocado, cut ¹/₄ piece Cucumbers into thin strips, shred 75 gr Crab rolls, and drain 25 gr Wakame (frozen).

In a small bowl, mix 1 ¹/₄ tbsp Rice vinegar, 2 tsp Sugar, and ¹/₂ tsp Table salt until the sugar and salt dissolve completely.

In a small saucepan, add the sushi rice and 125 ml Water, bring to a boil, then cover and simmer over low heat for 15 minutes. (*Cook the rice according to the instructions on the package.)

Transfer the hot rice to a wide bowl, gently fold in the prepared vinegar mixture, and let it cool to room temperature.

Spread the cooled rice evenly over a plastic-wrapped bamboo mat, then sprinkle 2 tsp Sesame seeds over the surface. Carefully remove all the plastic wrap from the sushi mat. Prepare the mat again by wrapping it with fresh plastic wrap. Turn the rice layer over so that the sesame seeds are facing down.

Then arrange the prepared crab sticks, cucumber, avocado, and wakame in a line and garnish with 15 gr Japanese mayonnaise.

Roll the sushi tightly using the bamboo mat, press to shape, then slice the roll into 8 equal pieces using a sharp, wet knife.

Arrange the sushi rolls on a serving platter and serve alongside 15 ml Soy Sauce and 15 gr Marinated ginger.