Ingredients
Scale
- 1 cup short-grain sushi rice
- 1 ¼ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 4 oz imitation crab meat (shredded)
- ½ ripe avocado (sliced into strips)
- ½ cucumber (cut into matchsticks)
- 4 sheets nori
- Soy sauce (for dipping)
- Wasabi (optional)
- Pickled ginger (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Cook with 1 ¼ cups of water according to package instructions. Let it cool slightly.
- In a bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice.
- Prepare the fillings by slicing avocado and cucumber into thin pieces and shredding imitation crab meat.
- Place one sheet of nori on a bamboo mat, shiny side down. Wet your hands to prevent sticking and spread about ¾ cup of seasoned rice evenly over the nori, leaving an inch at the top.
- Lay out avocado, cucumber, and crab across the center of the rice. Roll tightly using the bamboo mat until you reach the edge.
- Slice each roll into six pieces using a sharp, wet knife for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 2 rolls (136g)
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg