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1
Add sake and mirin to the rice when cooking, and use 1 mm less water than usual.
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2
Don't cook the rice using the 'sushi rice' setting, just use the regular program.
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3
Lay the kombu on top of the rice and switch the rice cooker on!
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4
Put the sushi vinegar ingredients in a small pan and bring to a simmer.
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5
Turn the heat off immediately.
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6
Add the boiled sushi vinegar and water to the freshly cooked rice, leave to cool down a bit, then cover with plastic wrap to prevent from drying out.
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7
Spread a piece of nori seaweed evenly with sushi rice.
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8
Slightly moisten your hands with water and flatten out the rice.
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9
Cover with plastic wrap.
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10
Turn it over, wrap and all, so that the nori side is facing up.
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11
Draw a thin line in the middle with mayonnaise.
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12
Top with avocado and crab sticks.
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13
If you put the avocado on the far side it may get mashed when you roll the sushi, so I think it's easier if you put the crab sticks on the far side and the avocado closer to you.
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14
Fold the plastic wrap that is sticking out on the side closer to you under the mat to make it easier to roll the sushi.
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15
Roll the sushi, and cut it with the wrap still on it.
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16
If you peel off the wrap with moistened hands, you won't get any sticky rice.
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17
Put the masago on the cut sushi roll pieces to finish.
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18
If you don't like masago, use ground white sesame seeds instead.
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19
How to cut an avocado Cut into the avocado lengthwise and you'll hit the pit.
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20
Slice all the way around the avocado.
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21
Twist both halves with your hands and it will end up as shown in the photo.
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22
Cut into the half with the pit lengthwise again, and push out the pit.
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23
Note: I cut each crab stick in half lengthwise.
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24
Adjust depending on how thick you want the crab sticks to be.
