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Easy!
Japanese rice is short grain rice and gets sticky when cooked; long grain rice is not proper for sushi because it is drier and does not stick together.
Serve these rolls along with Japanese soy sauce, which is milder, not as strong as Chinese soy sauce.
Leave a small bowl filled with water near the working surface not dip in your fingers to prevent rice from sticking to your fingers.
This water can also be useful to dip in your knife while cutting rolls.
Garnishing suggestions: if desired, for colorful tastier rolls, add some tiny cucumber sticks, flying fish eggs [tobiko], tiny pickled ginger sticks, tiny sweet red pepper or cooked carrot sticks to rolls.
Avocado pieces are delicious into crab rolls.
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- 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
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- 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 [3] equal parts.
- Repeat with remaining 3 nori sheets and garnishing.
- Keep refrigerated until ready to serve.
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