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Ingredients
1 rectangle of packaged roasted seaweed
¾ cup cooked rice for sushi (see recipe)
1 teaspoon sesame seeds
2 ½-inch-thick strips of peeled, pitted avocado
2 crab-flavored fish cakes (see note)
2 tablespoons red lumpfish roe or smelt roe
Japanese horseradish (see recipe) for garnish
Pickled ginger for garnish
Nutritional analysis per serving (1 servings)
54 grams carbs; 269 milligrams cholesterol; 674 calories; 16 grams monosaturated fat; 9 grams polyunsaturated fat; 7 grams saturated fat; 35 grams fat; 6 grams fiber; 1120 milligrams sodium; 40 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut seaweed into smaller rectangle measuring 6 by 7 inches. Place rectangle on bamboo rolling mat.
- Step 2
Dampen fingers in cold water to prevent their becoming sticky. Place about ⅔ of rice on top of seaweed and flatten with fingers to cover seaweed edge to edge and corner to corner. Use only enough rice to make thin, even layer. Sprinkle with sesame seeds.
- Step 3
Turn rice and seaweed over onto mat. With dampened fingers, spoon more rice onto upper third of seaweed rectangle. Do not use excessive amount. Arrange avocado strips end to end to border bottom of rice. Arrange strips of fish end to end to parallel and border avocado. Spoon roe in a thin layer to parallel fish cakes. Roll seaweed inside rolling mat to make a neat, round, compact package with rice as outside coating.
- Step 4
Transfer package to smooth, flat surface. Cut in half crosswise. Place two halves side by side. Cut pair crosswise into thirds to make 6 neat rounds. Serve on platter with small mounds of wasabi and pickled ginger.
The fish cakes resemble Alaska king crab legs. Made with fish flavored with crab, they are available in many stores that specialize in imported Japanese foods. One source is Katagiri, 224 East 59th Street.
Private Notes