Serves: 4
Total Calories: 853

2 cups cooked Sushi Rice
2 sheets nori, cut in half
1 tablespoon wasabi powder mixed with 1 tablespoon warm water to form paste
1/2 pound Alaskan king crab meat
1/2 ripe avocado cut into 8 wedges
2 pieces cucumbers peeled, seeded, and cut into thin lengthwise strips
2 teaspoons sesame seeds
6 ounces pickeled ginger (garnish)
Soy Sauce Dip

Spread ¼ of the rice smoothly over a sheet of nori. Turn rice-side-down on cutting board. Smear nori with wasabi. Arrange ¼ of the crab, 2 avocado wedges, and ¼ of the cucumber strips lengthwise down the center. Holding with both hands, slowly roll up until edges of seaweed meet and filling ingredients are enclosed in center. Drape a piece of plastic wrap over roll; top with bamboo sushi mat. Squeeze gently until roll holds together. Remove plastic and bamboo mat. Sprinkle roll with sesame seed. Repeat steps to make 3 more California rolls.

Dip a very sharp knife into cold water and let excess drip off. Cut each roll into 6 crosswise slices. Arrange on plates and garnish with pickled ginger. Serve with soy sauce dip.

Nutritional Facts:

Serves: 4
Total Calories: 853
Calories from Fat: 21

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Angel Wings
Nam Chicken
Thai Toast
Soy Sauce Dip
Manhattan Roll
Spicy Tuna Roll
California Roll
Tiger's Eye
Meekrob
Chicken Sate with Peanut Sauce
Mussel Sate with Ginger Cream Sauce
Volcanic Mussels
Thai Egg Rolls
Crab Spring Rolls with Santa Fe Chili Yogurt Sauce
Thai Wonton
Spicy Wonton with Sweet Tamarind Sauce
Larb
King Cobra