Recipe: Maki Sushi with Enoki Mushroom imitation “Snow Crab” – Seed to Surf

Directions

• Prepare the rice
• Rinse the rice under cold water until the water runs clear. Cook the rice according to the package instructions. Typically, this means adding 1 cup of rice to 1 1/4 cups of water, bringing it to a boil, then reducing the heat to low, covering, and cooking for about 15-20 minutes. Let it rest and cool for 10 minutes.
• In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold to combine.
• Assemble the rolls
• Place a bamboo sushi mat on a flat surface. Lay one sheet of nori on the bamboo mat, shiny side down. The longest side of the nori should be placed horizontally (from left to right) on the bamboo mat
• Wet your fingers with water to prevent sticking. Take approximately half of the sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top edge.
• Spread 1 tablespoon of chili mayo over the rice. Arrange avocado slices, cucumber sticks, and Mushroom Snow Crab along the mayo line.
• Lift the bamboo mat edge closest to you and begin to roll it over the filling, pressing gently but firmly to ensure a tight roll. Continue rolling until you reach the border. Dab a little water along the 1-inch border of the nori to help seal the roll. Press to secure. Repeat the steps for the second roll.
• Slice and Serve
• Use a sharp knife to slice each roll into 8-12 pieces, depending on how big a nori sheet you are using. Clean the knife with a damp cloth between cuts to ensure clean slices.
  
• Arrange the pieces on a plate and serve with chili mayo, soy sauce, pickled ginger, and wasabi if desired.