Don't be intimidated by the idea of making sushi. It's a lot easier than you think! The secret is preparing the sushi rice with a touch of sugar and rice wine vinegar.

Ingredients

• 1/2 teaspoon shichimi togarashi (red pepper mix)
• 1/3 cup mayonnaise
• 3 tablespoons soy sauce for dipping
• 1 teaspoon wasabi for dipping
• 6 nori sheets
• 1 1/2 cups cooked sushi rice
• 1/2 pound lump crab meat, picked over and divided into 6 equal portions
• 1 ounce Japanese tobiko (cod roe), divided into 6 equal portions
• 1/2 ripe avocado, peeled and cut into strips

Instructions

1. In a small bowl, combine shichimi togarashi and mayonnaise. Set aside.

2. In a small bowl, combine soy sauce and 1/2 teaspoon wasabi. Mix well and set aside.

3. On a flat surface, lay out the nori sheets.

4. Spread a sixth of the rice over each nori sheet, leaving a 2-inch edge along one length of each sheet.

5. Using your index fingers, make a hollow indentation in the center of the rice running the length of the nori sheet. Spread a small amount of wasabi, a portion of the crab and a portion of tobiko in the indentation.

6. Place two strips of avocado across each nori sheet in a lengthwise direction.

7. Roll the nori sheets lengthwise into sausages.

8. Serve with soy and wasabi mixture.

Tip

The Magnificent Avocado

Other Seafod Recipes

Clambake
Corn-And-Crab Fritters
Crab Cocktail Salad
Greens Salad
Grilled Shrimp and Scallops
Peri-Peri Prawns
Salmon Cakes
Stir-Fried Shrimp
Yellowtail Tartar
Grilled Fish Tacos