Crab Rolls Topped with Salmon and Avocado

Dazzle your friends with a simple roll that only looks difficult. The secret to making this roll is a piece of plastic wrap. Nova lox and avocado are layered on top of the sushi roll then covered with a piece of plastic wrap which stays in place while the roll is being cut to ensure that the toppings don’t fall off.

Not sure how to make an inside out sushi roll? Learn more about the ura maki or inside out rolling technique.

Crab Rolls Topped with Salmon and Avocado

Makes one sushi roll of 6-8 pieces

1 4in x7in piece nori

1 cup prepared sushi rice

1 imitation crab stick

2 cucumber sticks, French fry sized

1/4 avocado + 2 thin slices

2 slices of Nova lox, cut in half (You’ll only need 3 total pieces, so eat the other one or apply towards another roll.)

1/2 tsp finely chopped scallion

1/2 tsp toasted sesame seeds

pickled ginger, optional

wasabi, optional

soy sauce for dipping, optional

To assemble the roll, place nori rough side facing upwards, horizontally directly on your work surface. Cover entire surface of nori with a thin even layer of sushi rice. Flip nori over.

Tear or cut crabstick in half lengthwise. Place pieces end to end in the center of the nori, being sure they extend the full length of the nori. Next, place 2 avocado slices on top of crabstick. Use another thin slice if avocado does not extend the full length of the nori. Top with cucumber sticks and sprinkle on scallions.

Roll according to the method for rolling inside out sushi rolls. Do not cut sushi roll into pieces.

Starting on one end of the sushi roll, lay one piece of Nova lox on top. Cut 2-3 very thin slices from the 1/4 avocado piece and lay them on top of the sushi roll being sure to overlap the lox. Place another piece of lox overlapping the last slice of avocado. Cut another 2-3 pieces of avocado and continue the pattern. Place the last slice of lox on the sushi roll. This pattern should extend the surface of the sushi roll. You may have to shift some of the pieces around slightly at an angle to cover the entire surface.

Place a piece of plastic wrap on top of the sushi roll. Using a bamboo rolling mat, gently press the lox and avocado to the sushi roll. With plastic wrap still in tact, cut roll into 8 pieces. With plastic wrap still in tact, lay bamboo rolling mat on top of sushi roll and gently adhere lox and avocado once more to sushi roll. Very carefully lift plastic wrap away from sushi roll.

Sprinkle the top of the sushi roll with sesame seeds. Serve with pickled ginger, wasabi and soy sauce for dipping if desired.