Ingredients

  • 4 sheets nori
  • rice mixture
    • 1 cup short grain rice
    • 2 cups water
    • ¼ teaspoon salt
    • ⅛ cup rice wine vinegar, unflavored
  • Center Ingredients
    • ½ cucumber, cut lengthwise to nori width
    • 2 green onions, cut in half or fourths, length-wise
    • 12 sprigs cilantro
    • 1 avocado, halve, pit, slice
    • 8 pieces fake crab, surimi
    • 1 egg, beaten
    • Dipping Sauce
    • ¼ cup soy sauce
    • ½ teaspoons fresh ginger, minced
    • ½ tablespoon cilantro leaves
    • ½ teaspoon sesame seeds
  • Garnish
    • pickled ginger
    • cilantro sprigs

Directions

1. In medium pan, add rice, water and salt. Cover and bring to boil. Reduce heat to simmer and continue cooking for 20 minutes. Remove lid and "vent" holes should be present indicating rice done. Stir in rice vinegar. Cover. Rice must be warm to spread on nori.
2. Make "omelet" with egg. Place small amount of butter in teflon coated skillet. Pour in egg and swirl around to cover bottom. Turn carefully when egg set enough. Remove from heat, cool. Slice into 8 strands about 1/4-1/2 inch wide.
3. Place nori sheet on bamboo nori roll maker, (or plastic wrap) so longest edge is parallel to edge of counter. With wet, rubber spatula spread thin layer of rice on nori leaving 1 inch at top of sheet free of rice. Add remaining nori ingredients along lower edge of nori making sure that each ingredient goes the entire width of nori. Roll from bottom up, keeping roll nice and tight. Before completing roll-up, wet top edge with soy sauce or water. Finish rolling and place on another sheet of plastic wrap. Roll up in plastic, tuck ends and refrigerate.
4. Continue with remaining rolls.
5. Can be made ahead up to 4 hours. Cut rolls right before serving. Serve with dipping sauce. Garnish with pickled ginger and cilantro.



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