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Today's special | California Roll (Inside-out maki) 

Flying fish roe is an optional but nice touch -- look for it in specialty Japanese food shops.  If you're so inclined, you can make this with real crab rather than the fake stuff ... but it'll be quite a bit more expensive.


1 ripe avocado
1 package crab sticks
flying fish roe (optional)
3 pieces nori
1 portion cooked sushi rice
stock (preferably dashi, or veggie)
time 10 min
serves --

1. Peel and slice the avocado into thin strips. Cut the crab sticks in half.
2. Lay a bamboo rolling mat on a flat work surface. Place a sheet of saran wrap on top.  ( need help with the technique? )
3. Place 1/2 sheet of nori on the mat. Smooth a thin layer of rice to cover the sheet  Wet fingers in vinegared water to smooth on the rice evenly. Flip the rice and nori (the nori should now be facing up.
4. Lay a strip or two of avocado and a strip of crab in the middle of the nori. Roll sushi, taking care not to let the ingredients slide around or the nori to skew.
5. Repeat with remaining ingredients. 
6. Spread the flying fish roe, if you're using it, in a large plate. Turn each roll carefully in the plate, covering the rice with the roe. 
7. When you've finished making the rolls, cut each roll into 3/4" thick slices. Serve.


related recipes: futomaki, kappamaki

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