You will need the following ingredients:
* 1 pack of imitation crab meat (I used Osaki Brand in my video)
* 1 pack of smoked salmon
* 1/2 cup of mayonnaise
* cream cheese
* sushi wrap
* 4 cups of sushi rice
* 1/4 cup of rice vinegar
* 1 tablespoon of sugar
* dash of salt
* cold water
* bamboo sushi rolling mat
* saran wrap
* 1 large wooden bowl
* plastic utensils
* rice cooker
* small saucepan
Step 1 - cooking the rice
Add 4 cups of sushi rice into your rice cooker bowl. Rinse the rice with your hands several times in cold water. Allow the rice to soak in water for about 15 minutes. Once soaked, drain the water, and add 4 1/2 cups of water into bowl. Begin to cook rice.
Once rice is cooked, open lid, and allow the rice to sit for an additional 15 minutes. After 15 minutes take your rice and transfer it to your large wooden bowl. Cover the rice with a paper towl and set it to the side.
In low heat take out a small saucepan. Add your vinegar, sugar, salt and stir until sugar and salt has dissolved. Continue to cook for another 5 minutes. Turn off stove and allow vinegar mixture to cool off.
Once vinegar mixture is cooled carefully pour the mixture into your bowl of sushi rice. Mix well with a plastic spoon.
Step 2- Prepping the bamboo sushi rolling mat
Take out your bamboo sushi rolling mat and your going to cover the entire mat with saran wrap. I usually wrap 3 times to assure the bamboo is entirely covered front to back. (Helpful tip #1) If you have a gas stove you can seal your edges by carefully placing the mat above the flame. The heat allows the saran wrap to shrink and by shrinking it actually seals it. You can also try a blow dryer or just use scotch tape to seal the edges.
Step 3- Snowcrab and Philly
Shred and chop the imitation crab meat. Once chopped put your crab meat into a mixing bowl. Add your mayo and 1 teaspoon of masago. Mix ingredients well.
Slice your smoked salmon and cream cheese.
Go ahead and slice your avocado and mango.
Step 4- Arranging your rolls
Take your sushi wrap and cut about 2 inches off. Place the wrap on the rolling mat, add sushi rice, and carefully spread the rice all over the wrap. (Helpful tip #2) Use a plastic spoon or knife to spread the rice evenly. The rice is very sticky and using plastic utensils makes spreading easy. After your down flip the wrap carefully and be sure the flat side of the rolling mat is faced up.
Snowcrab roll add the following:
1. snowcrab mixture
1. smoked salmon
3. Cream cheese
Add your desired ingredients. Carefully roll your sushi and press lightly to seal. Use your rolling mat and begin to tightly roll your sushi. Start at the side nearest you and begin to roll and squeeze towards you. Be careful not to press too tight or else your sushi will fall apart. (Helpful tip #3) You can wet your hands with water to assure the rice won't stick to you.
Step 5- Decorate by adding toppings
Take one of your sushi rolls and spread masago all over. The red color makes the sushi attractive and also it makes the sushi yummy.
Try fresh mango for a different approach. It's wonderful on either snowcrab or philly roll.
Step 6- Preparation
Warning: Please be very careful when handling sharp objects.
Use a sharp knife to cut the sushi to 6-8 pieces. I usually don't use the sushi ends. Also I find dipping the knife in cold water makes slicing easier. You get a cleaner cut in my opinion. Plate. Serve. Enjoy.
Special thanks to my roomie Ai for sharing her sushi tips :)