Summary

Ingredients

• 500 g rice, ready-made sushi
• 1 pack nori leaves
• mayonnaise
• Wasabi paste
• 2 tablespoon rice vinegar
• 250 ml water

For the filling:

• 1 packet surimi
• 1 avocado (s), cut into thin strips
• 1 cucumber (s), cut into thin strips
• 50 g fly fish roe
• Sesame, black and white
• soy sauce
• Ginger, pickled

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Instructions

1. Mix rice vinegar and water in a small bowl.
2. Place a bamboo mat on the work surface and wrap it in cling film. Fold a nori sheet in half and break it apart. Place the halved nori sheet on the mat.
3. Dip your hands in the vinegar water to prevent the rice from sticking to it. Take a handful of rice and form an elongated block.
4. Place the rice in the middle of the nori sheet and spread evenly over it with your fingertips. Lift the rice-covered nori sheet and quickly turn it over.
5. Place the imitation crab meat and the cucumber strips in the middle of the nori sheet, pull a narrow strip of mayonnaise, seasoned with wasabi, and place the avocado strips on top.
6. Lift the bamboo mat and hold onto the filling if necessary. Start rolling up. Gently squeeze the roll and give it a rectangular shape with gentle pressure.
7. Unroll the mat again. Spread the fish roe on the sushi roll and press lightly with the back of a spoon. Turn the roll over to cover the underside with roe as well.
8. Dip a tea towel in the vinegar water and wipe a sharp knife with a damp cloth. Halve the rolls with the knife.
9. Moisten the blade with the cloth again after each cut. Place both halves of the roll one behind the other and cut through twice so that you have 6 pieces of equal size. Arrange on a plate and serve with soy sauce and pickled ginger.