Sushi Express Seaweed Rolls

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.

See also Sundried Tomato Basil Tuna Fish Sushi

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 [3] equal parts.

Repeat with remaining 3 nori sheets and garnishing.

Keep refrigerated until ready to serve.

Enjoy delicious recipes with Sushi Express.

See also Tempura Variation