Surimi Kanikama Maki Roll
Surimi sticks, or kanikama are a great addition to sushi because they have the taste of crab meat. A full-bodied aroma and go great with rice. In this recipe, I'll pair them with avocado.
Servings 4 rolls
Cost $5
Ingredients
For the fillings
- 4 kanikama surimi crab sticks
- 4 inches cucumber
- ¼ avocado
For the sauce
- 1 tsp lemon juice
- 1 tbsp kewpie Japanese mayonnaise
For the wrapping
- 2 sheets nori
- 9 ounces short grain sushi rice pre-made with seasoning
For serving
- 2 tbsp soy sauce in a saucer
Instructions
- Pad the kanikama dry with a kitchen towel and then cut them in half across the length, so you get two thin strips.
- Cut the cucumber into thin strips and peel the avocado. Cut that into strips as well, slightly larger otherwise it's undoable and drizzle some of the lemon juice on it wto keep the strips from turning brown.
- Lay out the bamboo sushi mat and cover it with plastic wrap, then use a spoon to put half of the rice on top (you're going to make two of these), moisten your hands with some water, and start spreading the rice out across the sheet. Be sure to leave just a little space on the bottom and top of the nori so you can use that to fasten the rolls later.
- Roll the maki with the bamboo mat, and take your time to be precise.
- Then it's ready to serve. Cut it into 8 equal round pieces and start making the second roll.
- Serve on a plate with a little soy sauce served on the side.
