Ingredients
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- Pinch of salt
- 4 nori sheets (seaweed)
- 8 oz imitation crab (or shrimp or tofu)
- 1 avocado, sliced
- 1 cucumber, sliced
- Tempura flakes, for topping
- Sesame seeds (optional)
Instructions
- Rinse the sushi rice until the water runs clear and then cook according to package instructions. Mix with rice vinegar, sugar, and salt, and allow it to cool.
- Slice avocado and cucumber into thin strips. If using crab or shrimp, pre-cook and shred them.
- On a bamboo mat, lay a sheet of nori shiny side down. Wet your hands and spread a handful of sushi rice evenly over the nori, leaving an inch at the top.
- Add a line of crab, avocado, and cucumber on top of the rice.
- Starting from the bottom, lift the mat and roll tightly, pressing gently.
- Use a sharp knife to slice the roll into bite-sized pieces, wiping the knife between cuts.
- Sprinkle with tempura flakes and sesame seeds before serving.
Notes
Wetting your hands while handling rice helps prevent sticking. To enhance crunchiness, consider adding wasabi mayo on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Rolling
- Cuisine: Japanese
- Diet: Pescatarian