The inside-out roll looks a lot more complicated than it actually is. If you can master the maki roll, then this is your next step. It’s probably one of the more beautiful types of sushi and you can get really creative with the fillings.  This recipe is for the common California roll, which is a combination of avocado, cucumber and crabsticks, which are orange/pink mini batons and can be picked up at most Asian markets. If you can’t find them, try using cooked crab meat.

Ingredients
sheet nori
Cooked sushi rice
2 crabsticks
¼ cucumber, sliced in sticks
3 slices avocado
1 tbsp sesame seeds
1 tbsp black sesame seeds

Fold the sheet of nori in half lengthways and split in the middle. Face the shiny side down on the mat and cover the entire piece of nori with the rice. Allow the rice to extend out further than the piece of nori at the top and bottom but not the sides.

Carefully flip the rice-covered sheet over on to the other side so that the nori is now face up. Arrange the crabsticks, cucumber and avocado along centre of the sheet and roll as you do with the maki. The two ends will seal together as you press the rice.

Place the sesame seeds on a large plate and gently roll the sushi roll until all the rice has been coated. Cut the sushi and serve with pickled ginger, wasabi and soy sauce.

Variation:

ISO Salmon, avocado and mango maki
You will need
Cooked sushi rice
sheet nori
1 darne fresh salmon, cut into strips
3 slices avocado
3 slices mango


Follow the same instructions as the ISO California roll. Cut and serve as before.