recipe book

How to Make

CaliforniaSushi Rolls

S p a c e

C a l i f o r n i A

I n g r e d I e n t s

• norI seaweed

• PrePared sushI rIce

• crab meat, cut In PIeces

• avocado, Peeled & cut In fIne PIeces

• cucumber, Peeled, seeded & cut In fIne strIPs

• sesame seeds, toasted

• bamboo mat

6. to roll; slowly fold the end of the mat closest to you over the fIllIng & tuck It In. 7. use medIum Pressure to create a comPact tube. 8. remove the mat from around the roll, Press In the loose ends & Place It on a cuttIng board, seam sIde down. 9. usIng a wet, sharP knIfe, slIce the roll In half then Into 6 equal PIeces. 10. serve wIth wasabI, soy sauce & PIckled gInger.

R o l lS u s h i

d I r e c t I o n s

1. cut norI sheet In half & Place It on bamboo mat, shIny sIde down. 2. damPen your fIngers In water. 3. sPread a thIn layer of sushI rIce over the seaweed, do not cover comPletely. 4. leave a 1-Inch margIn at the ends uncovered to seal the roll. lay crabmeat, avocado & cucumber lengthwIse.5. sPrInkle wIth sesame seeds.

C a l i f o r n i A

• norI seaweed

• PrePared sushI rIce

• crab meat, cut In PIeces

• avocado, Peeled & cut In fIne PIeces

• cucumber, Peeled, seeded & cut In fIne strIPs

• sesame seeds, toasted

• bamboo mat

6. to roll; slowly fold the end of the mat closest to you over the fIll-Ing and tuck It In. 7. use medIum Pressure to create a comPact tube. 8. remove the mat from around the roll, Press In the loose ends, and Place It on a cuttIng board, seam sIde down. 9. usIng a wet, sharP knIfe, slIce the roll In half then Into 6 equal PIeces.

R o l lS u s h i

1. cut norI sheet In half and Place It on the bamboo mat, shIny sIde down. 2. damPen your fIngers In water. 3. sPread a thIn layer of sushI rIce over the seaweed, do not cover com-Pletely. leave a 1-Inch margIn at the ends uncovered to seal the roll. 4. lay crabmeat, avocado and cucumber lengthwIse on toP of the rIce.5. sPrInkle wIth sesame seeds.

d I r e c t I o n s

I n g r e d I e n t s

California Sushi Roll

Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay crabmeat, avocado and cucumber lengthwise. Sprinkle with sesame seeds.

To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Serve with wasabi, soy sauce and pickled ginger.D

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Nori seaweedPrepared sushi riceCrab meat, cut in piecesAvocado, peeled & cut in fine piecesCucumber, peeled, seeded & cut in fine stripsSesame seeds, toastedBamboo mat

WEIGHT

How To Make:California Sushi Rolls

Ingredients

DirectionsCut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover com-pletely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay crabmeat, avocado and cucumber lengthwise. Sprinkle with sesame seeds.

To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces.Serve with wasabi, soy sauce and pickled ginger.

Cucumber, peeled, seeded & cut in fine strips

Nori seaweed

Prepared sushi rice Crab meat, cut in pieces

Avocado, peeled & cut in fine pieces

Sesame seeds, toasted

Bamboo mat

California Sushi Roll


To roll; slowly fold the end of the mat clos-est to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Serve with wasabi, soy sauce and pickled ginger.Di

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Nori seaweedPrepared sushi riceCrab meat, cut in piecesAvocado, peeled & cut in fine piecesCucumber, peeled, seeded & cut in fine stripsSesame seeds, toastedBamboo mat

Nori seaweed

Prepared sushi rice

Crab meat, cut in pieces

Avocado, peeled and cut in fine pieces

Cucumber, peeled, seeded and cut in fine strips



To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces.Serve with wasabi, soy sauce and pickled ginger.

How To Make:California

Sushi RollsIn

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How To Make:


I n g r e d i e n t sNori seaweed

Prepared sushi riceCrab meat, cut in pieces

Avocado, peeled and cut in fine piecesCucumber, peeled, seeded and cut in fine strips


D i r e c t i o n sCut nori sheet in half and place it on bamboo mat,

shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do

not cover completely. Leave a 1-inch margin at the ends uncovered to seal

the roll. Lay crabmeat, avocado and cucumber lengthwise.

Sprinkle with sesame seeds.

To roll; slowly fold the end of the mat closest to you over the filling and tuck it in.

Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side

down. Using a wet, sharp knife, slice the roll in half then into

6 equal pieces.Serve with wasabi, soy sauce and pickled ginger.


DirectionsCut nori sheet in half and place it on bamboo mat, shiny side down. Damp-en your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay crabmeat, avocado and cucumber lengthwise. Sprinkle with sesame seeds.

To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Serve with wasabi, soy sauce and pickled ginger.

IngredientsNori seaweed


Avocado, peeled and cut in fine piecesCucumber, peeled, seeded & finely cut


CaliforniaSushiRolls



IngredientsNori seaweedPrepared sushi riceCrab meat, cut in piecesAvocado, peeled and cut in fine piecesCucumber, peeled, seeded & finely cutSesame seeds, toasted

SIZE&

WEIGHT


Sushi Rolls

I n g r e d i e n t sNori seaweed




D i r e c t i o n sCut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers

in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely.

Leave a 1-inch margin at the ends uncovered to seal the roll. Lay crabmeat, avocado and cucumber lengthwise.


To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube.

Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down.

Using a wet, sharp knife, slice the roll in half then into 6 equal pieces.Serve with wasabi, soy sauce and pickled ginger.

CALIFORNIASUSHI ROLL

INGREDIENTS:• Nori seaweed• Prepared sushi rice• Crab meat, cut in

pieces• Avocado, peeled &

cut in fine pieces• Cucumber, peeled,

seeded & cut in fine strips

• Sesame seeds, toasted

• Bamboo Mat1. Cut nori sheet in half and place it

on bamboo mat, shiny side down. 2. Dampen your fingers in water. 3. Spread a thin layer of sushi rice

over the seaweed. do not cover completely.

4. Leave a 1-inch margin at the ends uncovered to seal the roll.

5. Lay crabmeat, avocado & cucumber lengthwise

6. Sprinkle with sesame seeds.7. slowly fold the end of the mat clos-

est to you over the filling & tuck it in. Use medium pressure to create a compact tube.

8. Remove the mat from around the roll, press in the loose ends & place it on a cutting board, seam side down.

9. Using a wet, sharp knife, slice the roll in half, then into 6 equal pieces.

10. Serve with wasabi, soy sauce & pickled ginger.

DIRECTIONS:

California Sushi Rolls

IngredientsNori seaweed






C A L I F O R N I A

I N G R E D I E N T S• Nori seaweed

• Prepared sushi rice

• Crab meat, cut in pieces

• Avocado, peeled & cut in fine pieces

• Cucumber, peeled, seeded & cut in

fine strips


• Bamboo mat

R O L LS U S H I

D I R E C T I O N S1. Cut nori sheet in half & place it on

the bamboo mat, shiny side down. 2. Dampen your fingers in water. 3. Spread a thin layer of sushi rice er

the seaweed, don’t cover completely. 4. Leave a one-inch margin at the ends

uncovered to seal the roll. 5. Lay crabmeat, avocado & cucumber

lengthwise.6. Sprinkle with sesame seeds.7. To roll; slowly fold the end of the

mat closest to you over the filling & tuck it in.

8. Use medium pressure to create a compact tube.


10. Using a wet, sharp knife, slice the roll in half then into six equal pieces.


California Sushi

Rolls

How To Make

IngredIents• Nori seaweed• Prepared sushi rice• Crab meat, cut in

pieces• Avocado, peeled & cut

in fine pieces• Cucumber, peeled,


• Sesame seeds, toasted• Bamboo mat

dIrectIonsCut nori sheet in half and place it on bamboo mat, shiny

side down. Dampen your fingers in water. Spread a thin

layer of sushi rice over the seaweed, do not cover com-

pletely. Leave a 1-inch margin at the ends uncovered to seal

the roll. Lay crabmeat, avocado and cucumber lengthwise.


To roll; slowly fold the end of the mat closest to you over

the filling and tuck it in. Use medium pressure to create a

compact tube. Remove the mat from around the roll, press

in the loose ends and place it on a cutting board, seam side

down. Using a wet, sharp knife, slice the roll in half then into

6 equal pieces. Serve with wasabi, soy sauce and pickled

ginger.

How ToMakeCalifornia

SushiRolls

IngredientsNori seaweedPrepared sushi riceCrab meat, cut in piecesAvocado, peeled and cut in fine piecesCucumber, peeled, seeded & finely cutSesame seeds, toasted

DirectionsCut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water.Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay crabmeat, avocado and cucumber lengthwise. Sprinkle with sesame seeds.


...........VISUAL

PUNCTUATION

SUSHI CALIFORNIA

INGREDIENTS:• Nori seaweed• Prepared sushi rice• Crab meat, cut in

pieces• Avocado, peeled &

cut in fine pieces• Cucumber, peeled,



• Bamboo Mat

1. Cut nori sheet in half and place it on bamboo mat, shiny side down.

2. Dampen your fingers in water. 3. Spread a thin layer of sushi rice over the sea-

weed. do not cover completely. 4. Leave a 1-inch margin at the ends uncovered

to seal the roll. 5. Lay crabmeat, avocado & cucumber lengthwise6. Sprinkle with sesame seeds.7. slowly fold the end of the mat closest to you

over the filling & tuck it in. Use medium pres-sure to create a compact tube.


9. Using a wet, sharp knife, slice the roll in half, then into 6 equal pieces.


DIRECTIONS:

...

...


Sushi Rolls

Nori seaweedPrepared sushi rice

Crab meat, cut in piecesAvocado, peeled and cut in fine pieces

Cucumber, peeled, seeded and cut in fine stripsSesame seeds, toasted

Bamboo mat

Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water.

Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll.

Lay crabmeat, avocado and cucumber lengthwise. Sprinkle with sesame seeds.

To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube.

Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down.

Using a wet, sharp knife, slice the roll in half then into 6 equal pieces.Serve with wasabi, soy sauce and pickled ginger.

...........I N G R E D I E N T S

..........D I R E C T I O N S

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