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1
Prepare the sushi rice with your preferred seasoning.
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2
This time, I used a shortcut and made mine with powdered sushi vinegar.
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3
Cook a mildly sweet tamagoyaki omelette, adjusting the amount of sugar to your liking.
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4
Once it has cooled down, cut the omelette into long, thin strips.
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5
Take the crab sticks out of their packaging and shred the lettuce into easy to handle sizes.
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6
Rinse both with water and dry off any excess moisture with a paper towel.
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7
Once you've rearranged the ingredients to roll, you're all set.
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8
Let a sheet of nori seaweed rest on a sushi mat, evenly spread about 220 g of sushi rice on top.
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9
220 g is a guideline, but beware of using too much rice.
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10
If you leave around 1 cm of open space on the far side of the nori, it'll make the rolling easier.
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11
In order, lay out the lettuce, followed by the crab sticks, omelette, and finally the mayonnaise.
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12
Add another layer of lettuce on top.
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13
Then, as with any other sushi roll, start working it into a roll from the bottom.
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14
Keep the shape of the rolls by letting them sit with their tails of nori on the bottom.
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15
Cut the rolls into your preferred size, plate, and serve!
