This recipe is perfect for those who don’t want raw fish or nori seaweed leaves. We see it everywhere today and it’s a real, so fresh treat! When the good weather finally comes, it’s a pleasure to taste. Everything is much easier than it seems!
For 3 rolls (3-4 people)
- 215 gm round rice
- 270 grams of water
- 150 grams of crab sticks (I took wild fish from coraya, 10 of them are 156 grams)
- a little mayonnaise
- 1 tablespoon lemon juice
- A little bit of chives
- 1 avocado
- Few coriander leaves
- 3 19cm square rice flakes
- 3 beautiful lettuce leaves
For sushi vinegar:
- 25 grams of sugar
- 35g of white or rice vinegar
- 5g mirin (if you don’t have any, that’s okay!)
Cut the crab fingers with a knife. I’m not sponsored by Coraya at all, but I took this brand because it works best for this recipe!
Put everything in a small bowl with 2 tablespoons of mayonnaise, lemon juice, and chopped parsley.
Wash the rice in a fine strainer, drain and put it with water (270 g) in a rice cooker. When the rice is cooked and still hot, add the prepared vinegar (just mix everything together until the sugar dissolves) and mix, raising the rice so it doesn’t spoil. to calm down.
For this recipe, here are the square rice sheets.
Place the sheet under cold water on both sides. Place it on a clean, dry towel. Put a lettuce leaf in the middle.
Pour a third of the cooked rice, about 160 grams, leaving a strip with a diameter of 2 cm at the top and bottom. Add a third of the crab slices and avocado. For the avocado, I cut it into quarters and every quarter to 3. So I put a quarter into each roll.
Add a few coriander leaves.
Wrap tightly. Do the same with the other two turns.
Cut with a fine knife in half, then each half in 4.
Serve chilled with light soy sauce!