Copyright Thomas Saaristo  All Rights Reserved
Crab and tuna maki
Sushi is actually easy to make at home if you have the right tools. A well-equipped
sushi kit has all the necessary components packaged for you in one box: bamboo
sushi mat, rice paddle, wasabi, nori, soy sauce, rice vinegar and pickled ginger. All you
need to do is to select the freshest ingredients

8 nori sheets
Sushi Rice
2 tablespoons wasabi paste
1 hothouse cucumber, cut into matchstick-size strips
4 ounces crab meat
1 avocado, pitted, peeled, cut into strips
10 ounce bag fresh spinach leaves, blanched, excess liquid squeezed out
1/4 pound ahi tuna, cut into matchstick size strips

Accompaniments: Soy sauce, Additional wasabi paste, Pickled ginger

Working with 1 nori sheet at a time, place nori sheet shiny-side down on bamboo sushi
mat. Using rice paddle, spread 3/4 cup Sushi Rice over nori sheet forming 1/4 inch thick
layer and leaving 1/2-inch border along the long sides. Spread very thin horizontal strip
of wasabi (less than 1 teaspoon) over middle of rice. Arrange 1/8 of cucumber, crab
meat, avocado, spinach and tuna horizontally over wasabi

Starting with long edge nearest you and using bamboo sushi mat as aid, roll
rice-coated nori around fillings jelly-roll style. Using gentle pressing motion, compress
roll forming round or square roll.

Remove mat. Cut roll crosswise into eight 3/4 inch slices. Repeat.

Serve sushi with soy sauce, additional wasabi and pickled ginger