Nakagawa's California Sushi

• 1 rectangle of packaged roasted seaweed
• 3/4 cup cooked rice for sushi (see recipe)
• 1 teaspoon sesame seeds
• 2 1/2-inch-thick strips of peeled, pitted avocado
• 2 crab-flavored fish cakes (see note)
• 2 tablespoons red lumpfish roe or smelt roe
• Japanese horseradish (see recipe) for garnish
• Pickled ginger for garnish

1. Cut seaweed into smaller rectangle measuring 6 by 7 inches.
2. Place rectangle on bamboo rolling mat.
3. Dampen fingers in cold water to prevent their becoming sticky.
4. Place about 2/3 of rice on top of seaweed and flatten with fingers to cover seaweed edge to edge and corner to corner.
5. Use only enough rice to make thin, even layer.
6. Sprinkle with sesame seeds.
7. Turn rice and seaweed over onto mat.
8. With dampened fingers, spoon more rice onto upper third of seaweed rectangle.
9. Do not use excessive amount.
10. Arrange avocado strips end to end to border bottom of rice.
11. Arrange strips of fish end to end to parallel and border avocado.
12. Spoon roe in a thin layer to parallel fish cakes.
13. Roll seaweed inside rolling mat to make a neat, round, compact package with rice as outside coating.
14. Transfer package to smooth, flat surface.
15. Cut in half crosswise.
16. Place two halves side by side.
17. Cut pair crosswise into thirds to make 6 neat rounds.
18. Serve on platter with small mounds of wasabi and pickled ginger.

rectangle, sesame seeds, avocado, crabflavored fish cakes, red lumpfish roe, japanese horseradish, ginger

Taken from cooking.nytimes.com/recipes/10351 (may not work)