This easy approach makes making breakfast sandwiches much simpler. For a toasted bagel (or biscuit) sandwich, make fluffy, filled omelet rings using your donut pan. You won’t need to stand at the stove all morning because the entire dish is prepared in the oven. Add your preferred breakfast meats, cheeses, vegetables, or garnishes for a personalized touch.
| Prep Time: | 45 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 california rolls |
Ingredients
- ½ cucumber
- 3 ½ ounces crab sticks, finely chopped
- 4 tablespoons mayonnaise
- 4 sheets nori (dry seaweed)
- 2 ½ cups cooked sushi rice
- 2 ½ tablespoons sesame seeds
- 1 avocado, sliced
- 4 teaspoons tobiko (flying fish roe)
Instructions
- Slice the ends off of the cucumber, then cut into quarters lengthwise. Thinly slice each quarter lengthwise to make spears.
- Stir chopped crab sticks and mayonnaise together in a small bowl.
- Lay 1 sheet of nori on a bamboo mat. Pat a thin, even layer of rice over the nori with wet hands, leaving a 1/3-inch edge at the bottom. Sprinkle rice with sesame seeds. Carefully flip over.
- Add 1 tablespoon of the crab mixture in a line across the sheet about 1/3 of the way from the top. Layer with 1 to 2 cucumber spears and 1 to 3 slices of avocado.
- Using the bamboo mat, roll the sheet tightly into a cylinder, starting at the top edge. Moisten the uncovered edge with water and finish rolling once you reached the bottom. Repeat with the remaining ingredients.
- Slice each roll into 3/4-inch pieces. Garnish each piece with 1/8 teaspoon tobiko.
- You’ll need short-grained white rice and seasoned rice vinegar to make sushi rice. If you don’t have your own recipe, start with
- .
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 300 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Made this regularly when living in Japan. The tobiko can be omitted if not available (or wanted..!). When using ‘wet’ hands to spread rice onto nori, be sure they are just damp enough to keep the rice from sticking, not WET, or it will ruin the nori.