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.market basket
.Japanese buffets
.japanese restaurants

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Soup and Salad Miso Soup Chicken Soup House Salad Seaweed Salad Ika Sansai (Squid Salad) Appetizers Edamame Boiled soybeans seasoned with salt Gyoza Japanese style pan-fried vegetible dumplings Shimai Japanese style steamed shrimp dumpling Crispy Crab Wonton Crab filled with cucumber salsa Tempura Deep fried shrimp with vegetables coated in batter Appetizers From Sushi Bar Creamy Spicy Tuna Seared tuna and cabbage drizzled with

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.Wrap your bamboo mat with plastic wrap. This is necessary in order to prevent rice from sticking to the mat and to allow easy clean up between rolls
.Take a nori sheet, and break it in half. If it doesn’t break easily, you can toast it for a few seconds or use scissors to cut it. Place one half on the mat, with the shiny side facing down. In this example I actually used the entire nori sheet to get a larger roll, although it’s more common to use half
.Grab a handful of prepared sushi rice, and spread it gently over the nori – about 1 cm high. There’s no need to press the rice down onto the nori, only spread it to cover the sheet. Cover the entire sheet if you are using half a nori, and the about 80% of it if you are using a full nori
.Sprinkle a spoonful of Masago or sesame seeds evenly over the top half of rice if you are using a full nori, or on all of it if you are using half a nori sheet
.Flip the nori so that the rice is now facing down on the bamboo mat. Next we are going to place the ingredients on top of the nori (and not the rice)
.Line up the crab sticks along the close end of the nori. The ones I have in the picture below are perfectly shaped for sushi. You might have to cut yours to fit it well into the roll
.Next to it, line up 1-2 thick slices avocado. You can use as much avocado as you want – just remember you need to be able to close the nori around it so don’t over do it
.Now simply Roll it inside out. You can find detailed instructions on how to roll inside out sushi here. Cut into 8 equal pieces. For best results first cut in half, then cut each half into two, and then again

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Ingridents to make a classic california roll

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Ingridents to make a classic california roll

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2/3 cup sushi rice.

1 nori sheet

6 stiks Surimi (Imitation crab)

1/2 Avocado

Variations may include:

Black and/or white sesame seeds

Masago (Capelin roe)

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sushi has evaluated from were and how it used to be."fish was placed in rice and allowed to ferment, which allowed an individual to keep the fish edible for some time".sushi spread all through china and found itself in japan were fish was a staple food".In the early 17th century, however, Matsumoto Yoshiichi of Edo (now Tokyo) starting seasoning the rice with rice wine vinegar while making his ‘sushi’ for sale".

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sushi has evaluated from were and how it used to be."fish was placed in rice and allowed to ferment, which allowed an individual to keep the fish edible for some time".sushi spread all through china and found itself in japan were fish was a staple food".In the early 17th century, however, Matsumoto Yoshiichi of Edo (now Tokyo) starting seasoning the rice with rice wine vinegar while making his ‘sushi’ for sale".