Japanese sushi rolls with avocado and snow crab

Preparation:

1. Rinse the rice until the water runs clear. Add enough water to cover the rice by 1.5 cm. As soon as it comes to a boil, reduce the heat, cover tightly with a lid, and cook for 15 minutes. Place paper towels between the pot and the lid. Leave for about 10 minutes. Add the rice vinegar, mix, and leave to cool.
2. Wrap the sushi mat in cling film. Place half a sheet of nori on it, shiny side down. Using wet hands, spread the rice evenly over the nori, leaving one edge of the nori (approximately 1 cm) uncovered.
3. Turn the sheet over so that the rice is facing down. Place the cream cheese in a piping bag and pipe an even strip of cheese onto the nori, a couple of centimeters away from the edge opposite the side without rice.
4. Place pieces of “Snow Crab”, cut in half, next to the strip of cheese. Arrange the avocado and cucumber, cut into long strips, next to the crab.
5. Starting from the edge where the cheese is placed, use the mat to roll everything into a tight roll (the rice will be on the outside).
6. Spread a thin layer of roe over the top of the roll and cut it into 6–8 equal pieces.
7. Serve with soy sauce, pickled ginger, and wasabi.

Enjoy your meal!