Description
This crab sushi captures the essence of coastal flavors with fresh ingredients and tantalizing textures.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 sheets nori (seaweed)
- 8 oz imitation crab (kani)
- 1 cucumber, cut into thin strips
- 1 avocado, sliced
- Soy sauce for serving
- Wasabi and pickled ginger (optional)
Instructions
- Rinse sushi rice under cold water until the water runs clear.
- Combine rice and water in a rice cooker and cook according to manufacturer’s instructions.
- Transfer cooked rice to a bowl and mix rice vinegar, sugar, and salt until dissolved. Fold into rice and allow to cool.
- Place a sheet of nori on a bamboo mat.
- With wet fingers, spread a thin layer of rice over the nori, leaving a small border at the top.
- Lay a strip of imitation crab, cucumber, and avocado along the bottom of the rice.
- Roll the sushi tightly from the bottom using the bamboo mat, tuck in the filling, and roll up to the top edge of the nori.
- Slice the roll into bite-sized pieces with a sharp knife.
- Serve with soy sauce, wasabi, and pickled ginger.
Notes
Keep hands wet while rolling sushi to prevent sticking. Experiment with different fillings for variations.
