Ingredients
¾ cup sushi rice, cooked and seasoned with sushi vinegar
1 piece nori seaweed
3 pieces surimi, imitation crab
3 slices avocado
preferred number of cucumber slices, sliced lengthwise
2 slices sashimi grade salmon, raw, rectangular
2 slices sashimi grade tuna, rectangular
2 slices sashimi grade yellowtail
2 slices avocado, rectangular
Preparation
Cut the nori sheet into half.
Place a plastic wrap over the sushi mat and put the cut nori sheet on the mat. With wet hands spread cooked rice over the nori evenly. Reserve 2 tablespoons of rice.
Flip the nori so that rice is facing down and spread the remaining rice over the nori sheet.
Add the imitation crab horizontally to the center. Cut the seafood stick if needed to make it fit properly. Arrange the avocado and cucumber the same way.
Roll the sushi with the sushi mat using both hands. Lightly press down while rolling the sushi to make a tight and firm roll. Keep rolling until the ends meet. Remove plastic wrap.
Arrange the salmon, yellowtail, tuna, and avocado on top of the sushi roll. Start with arranging the avocado slices on the roll. Then overlap the avocadoes with sashimi in this order: salmon, yellowtail, and then tuna.
place plastic wrap over sushi roll and cover with sushi mat. Gently squeeze to shape sushi roll.
Transfer the sushi to a cutting board and cut it into 8 equal-sized portions.
Serve with soy sauce, wasabi, and Japanese ginger slices on the side.
