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Ocean’s Inside Out Rolls

Makes 4 Rolls or 24 pieces

1 can
1 can
Ocean's Crabmeat, Tuna or Salmon, drained
30 ml
2 tbsp
750 ml 3 cups
Cooked Sushi rice (prepare according to package)
4 sheets
4 sheets
Nori (seaweed sheets)
125 ml 1/2 cup
Sesame seeds

Wasabi (Japanese hot green horseradish)

Bamboo mat

Chef's Tips

Serve with Japanese soy sauce (it is milder and sweeter than Chinese soy sauce).


  1. Mix the drained crabmeat, tuna or salmon with the mayonnaise until smooth. Separate into 4 mounds (approximately 1⁄4 cup each).
  2. Place one sheet of nori on the bamboo rolling mat with the shiny side facing down. Spread enough cooked sushi rice to cover the nori paper, leaving (1cm) 1/2 inch border.
  3. Cover the rice with a sheet of plastic wrap, slightly larger than the nori sheet. In one quick motion, flip the whole thing over, then place it back on the mat so the plastic is on the mat and the nori is on the top.
  4. Spread a little wasabi along the end of the nori closest to you about (4 cm)1 1/2 inches from the edge. Lay the fish mixture on top of the wasabi, and then roll up, being careful not to roll the plastic inside. You may then use the mat to shape your roll (protected by the plastic) into a cylinder.
  5. Remove the plastic wrap and roll lightly in sesame seeds (black seeds are nice!) Trim the ends, cut in half and cut each half into three. Repeat with remaining 3 sheets of nori.

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