Japanese Recipe

Rinse the Rice

In a fine mesh sieve, rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

Cook the Rice

In a medium pot, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes.

Season the Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a spatula. Allow the rice to cool to room temperature.

Prepare the Fillings

Cut the cucumber and avocado into thin strips. Set aside.

Lay the Nori

Place a sheet of nori on a bamboo sushi mat, shiny side down.

Spread the Rice

With wet hands to prevent sticking, grab a handful of sushi rice and spread it evenly over the nori, leaving about an inch at the top edge.

Add Fillings

Place a few strips of cucumber, avocado, and a couple of crab sticks in a line across the center of the rice.

Roll the Sushi

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Seal the edge with a little water.

Slice the Rolls

Using a sharp, wet knife, slice the sushi roll into 6-8 pieces. Repeat with remaining ingredients.