Classic California Roll

• fresh sushi-grade salmon fillet↗50g g

  1 cm thick, skinless and boneless (ask your fishmonger to prepare)

• nori↗1 sheet of
• prepared sushi rice1 handful

  approximately 80 g

• tobiko1 tbsp tbsp

  (flying fish roe) or masago (capelin roe), alternatively black or white sesame seeds

• wasabi

  (optional)

• avocado↗½

  pitted and peeled, cut into 1 cm pieces

• white crab meat↗40g g

Step-by-step instructions

1. 1

   Slice the salmon lengthwise into strips about 1 cm wide. Under the sushi-mat sheet place a cling film, then lay the nori sheet on the mat so that the grain of the sheet runs horizontally. It doesn’t matter whether the shiny side faces up or down – the nori will not be visible in the finished roll.

2. 2

   Moisten your fingers slightly (wet fingers help when handling sticky sushi rice). Leave a margin of about 3–4 cm from the bottom edge of the nori sheet. Evenly and gently spread the rice over the rest of the nori with your fingers. Aim for a layer about 2 mm thick. Do not press it into the sheet.

3. 3

   Sprinkle 1 tbsp of tobiko, masago or sesame seeds onto the rice; they will appear on the outside of the roll. Carefully flip the nori onto the mat so that the rice is underneath and the nori on top. Place the wasabi, if using, and the salmon in a single line at the bottom of the nori on the area without rice, then add half the avocado strips on the side, followed by the crab meat in a line next to the avocado. All of this should fit on the clean area of nori above the rice.

4. 4

   Hold the filling with your index finger and start rolling the mat from the bottom edge of the nori up to the top edge of the rice. Continue rolling, keeping the roll tight, 3–4 times, ensuring the roll is tightly rolled without gaps between the filling and the nori.

5. 5

   Place the roll on a clean dry board. Carefully cut each roll into 8 pieces with a sharp, moistened knife, smoothly and quickly. It helps to keep your fingers wet during the work and cutting. We recommend cleaning the knife after each cut so the rice does not stick.