If you’ve never experienced a sushi roll, then you’ve been missing out folks!  Do mine come out this pretty?? No, but it still tastes good.  Being a country gal, Japanese cuisine is not a dish that comes by very often so when I had the chance to try this Benihana California Sushi Roll, you can bet I jumped on it.

I also encourage you to visit a Benihana Restaurant should you have the opportunity.  Not only is the food fabulous, the chefs are entertaining as well and the environment is refreshing.

If you can’t dine out, here’s an easy recipe to follow so that you can have your own sushi rolls in the comfort of your own home!

INGREDIENTS:

• 4 sheets dried seaweed (nori)
• 4 cups sushi rice
• 1 avocado
• 1/2 lb imitation crab
• 1 tbsp mayonnaise
• 1/2 tsp salt
• 2 tsps sesame seeds

PREPARATION:

1. Peel an avocado and cut it into strips.
2. Put imitation crab in a bowl and mix with salt and mayonnaise.
3. Place cellophane on the maki-su (bamboo mat).
4. Put a sheet of dried seaweed on top of the mat.
5. Spread sushi rice on top of the seaweed and press firmly. Do not pack the rice. It should be less than 1/4 inch thick.
6. Sprinkle sesame seeds over the sushi rice.
7. Turn the sushi layer over so that the seaweed is on top.
8. Place avocado and crab lengthwise on the seaweed.
9. Slowly fold the mat over, tucking the end of the nori to start a roll. Lift the mat as you go. Lessen the pressure slightly to straighten out the roll, if needed. Then continue rolling with medium pressure.
10. Remove the mat.
11. Place the sushi roll on a cutting board.
12. Slightly wet the blade of your knife and cut in the middle of the sushi roll. Bring the two halves side by side and cut the two sections into fourths.