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Title : HOW TO MAKE MINI CALIFORNIA SUSHI CONE
link : HOW TO MAKE MINI CALIFORNIA SUSHI CONE

HOW TO MAKE MINI CALIFORNIA SUSHI CONE

MINI CALIFORNIA SUSHI CONE

 

MATERIAL:

• 2 sheets nori1 cup cooked sushi rice, recipe below
• 6 shiso leaves
• 1 Japanese cucumber, seeded and julienned
• 1/ 2 avocado, trimmed sliced
• 1 cup shredded crab flesh( I exerted fresh dungeness crab)
• kewpie mayo, to taste
• 1 tablespoon tobiko
• toasted sesame seeds, to garnish
• wasabi, soy sauce, and ginger, to serve

STEP:

1. Cut the nori sheets evenly into 3 so you end up with 6 rectangular sheets. Lay the sheets out, glistening slope down. Pulp about 1-2 tablespoons of sushi rice onto the left side of the nori. The rice should be in a bumpy square shape.
2. Place a needle of shiso down, on the bias/ diagonally. Top with got a couple of smidgens of cucumber, a slice of avocado, a little bit of crab, and a wring of kewpie mayo.
3. Fold up the bottom left to right region of the nori, gathering it towards the top edge of the nori, organizing a cone. Continue until the nori is flattened into a cone shape. Use a grain of rice on the bottom right hand region to cure protrude the nori to itself.
4. Top with tobiko and toasted sesame seeds. Enjoy with wasabi, soy and ginger!