Sushi

A while back, I splurged on myself and took a sushi class with my friend Lauren. It was at the Culinary Institute of Va. It was so much fun. I truly enjoyed myself. I think I may take another class if time and money permit it. This wasn’t exactly sushi. We did not use raw fish, all the things we put in our sushi was mostly rice and vegetables. We used the fake crab to make California rolls and that was the extent of it. Once you got the hang of it they were pretty easy to roll. It is also important to cut them with a serrated or very sharp knife. The Norri or seaweed used to wrap them can be hard to cut with a dull knife. Also make sure you wrap the mat in plastic wrap. Once you get sushi rice inside the mat it is very hard to remove.
California Roll
4 cups sushi rice
4 sheets of Norri (dried seaweed)
1 avocado
3/4 cup imitation crab meat (aka crab delight)
Preparation:
Peel an avocado and cut it into strips along with the imitation crab meat. Cover a bamboo mat with plastic wrap.
Put a sheet of dried seaweed on top of the mat.
Spread sushi rice on top of the seaweed and press firmly. Place avocado and crab lengthwise on the seaweed.
Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi.
Cut the sushi roll into bite-size pieces.