California Maki

Ingredients

• 800 g cooked sushi rice
• 300 g surimi
• 4 nori sheets
• 2 ripe avocados
• 2 cucumbers
• 8 tbsp lemon juice
• 100 g pickled ginger
• light sesame seeds
• Wasabi
• soy sauce
• Salt

Instructions

1. 1.

   Toast the nori sheets briefly on one side in a hot pan without oil. Toast the sesame seeds in an empty pan until lightly brown. Peel, halve and pit the avocados. Slice the flesh into strips, place in a bowl and drizzle with lemon juice.

2. 2.

   Peel the cucumbers, halve them, remove the seeds with a spoon and slice the flesh into strips. Sprinkle with salt and let sit for a few minutes, then rinse with cold water and pat dry. Place one nori sheet on a bamboo mat and spread 200 g of sushi rice over it, leaving about 1 cm at the top and bottom edges.

3. 3.

   Cover the rice with plastic wrap, flip the nori so the rice faces the bamboo mat. On the lower third of the nori lay avocado strips side by side, distribute surimi over them, then place cucumber strips above the surimi. Use the bamboo mat to press gently and roll tightly. Remove the mat and press the ends of the sushi roll firmly.

4. 4.

   Remove the plastic wrap and roll the sushi in toasted sesame seeds. Slice the roll into 5-6 pieces with a sharp knife. Form three more rolls from the remaining ingredients. Serve with pickled ginger, wasabi and soy sauce.