This is a roll that I first tried and loved at the Maki Maki [1] in Irvine, California. I liked it so much that I thought that I should try making it myself… and I was very pleased with the result! It actually tasted almost exactly like the one at the restaurant. 🙂 Yum!
As always, please be careful while you are using dangerous things such as knives and hot oil! Son was actually the one who made this and another roll that we haven’t posted yet because clumsy me stabbed herself with a knife! I was pitting the avocado and the knife slipped and went straight into my hand, so now I have a lovely little battle wound. 😛 Luckily in the week since we made this sushi the stab wound has closed up nicely, although I still can’t push on it or carry heavy things with that hand. No negative effects from the bits of avocado that probably got in my hand 🙂 (I put rubbing alcohol on it once it stopped gushing, but who knows now much good it was able to do by then!) Yes, I am clumsy… always have been and probably always will be. 😀
Makes 6 rolls, or 24 pieces.
Ingredients
- 6 sheets of nori [2]
- 3 cups sumeshi [3]
- 1 medium avocado [4]
- 1 cup imitation crab [5]
- 1 small cucumber (optional)
- ¼ cup mayonnaise (to taste)
- sesame seeds
- ingredients for tempura batter [6]
Cooking Directions
- Cook sushi rice. [3]
- Mix imitation crab and mayonnaise, separating crab pieces and mashing into smaller pieces.
- Cut the avocado in half, discarding the pit.
- Cut off the hard skin and discard.
- Slice the avocado into thin sticks.
- If you choose to use cucumber, slice it into long, thin sticks.
- Using avocado sticks, cucumber(if desired), and the imitation crab mix as your fillings, roll [7] the sushi inside-out.
- Cut the rolls in half and then tempura fry [6] the inside-out rolls. It helps to spoon tempura batter over the roll while you are frying it because when you dip it at first it kind of soaks into the rice and isn’t quite enough. You will have to flip it quite a few times while you are cooking it, putting a little more batter over it each time.
- Cut the rolls in half diagonally.
- Drizzle eel sauce [8] over it and serve with wasabi [9], shoyu [10], and ginger [11] (if desired). Enjoy!