See also Sushi Express Seaweed Rolls
Ingredients For The Dish:
- 1 [6 1/2-ounce / 184-g] can crabmeat, tuna fish or salmon, well-drained
- 2 tablespoons [30 mL] mayonnaise
- 4 sheets nori [dried seaweed]
- 3 cups [750 mL] drained cooled boiled Japanese rice
- Wasabi [hot green Japanese horseradish], to taste
- 1 bamboo rolling rug
Mix together well-drained crabmeat, tuna fish or salmon and mayonnaise until smooth.
Shape mixture into 4 mounds, each using approximately 1/4 cup [60 mL] mixture.
Lay 1 sheet nori, shiny side down, over bamboo rug.
Top nori sheet with 1/4th cooled rice leaving a 1/2-inch [1,3-cm] free space all around.
Slightly press down the middle of the rice all along, into a groove.
Spread a little wasabi all along the groove, on top of the rice.
Spread 1/4th of crabmeat or fish mixture into the groove, all over wasabi.
Starting at nearest end, delicately lift bamboo rug rolling sushi.
When completely rolled, press onto rug to have a really round roll.
If any rice grain comes out at the ends of the roll, simply push it back in.
Wet a sharp knife before cutting really straight ends; half then cut each roll into three  equal parts.
Repeat with remaining 3 nori sheets and garnishing.
Keep refrigerated until ready to serve.
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