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Ingredients
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Sushi Rice
Fillings
Other Ingredients
Method
Prepare the Sushi Rice
- 1
Rinse the Rice
In a medium bowl, rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch.
- 2
Cook the Rice
Combine the rinsed rice with 2.5 cups of water in a rice cooker or pot. Cook according to the rice cooker instructions, or bring to a boil on the stove, then reduce heat to low, cover, and simmer for 20 minutes.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small saucepan, combine rice vinegar, sugar, and salt over low heat until dissolved. Pour this mixture over the rice and gently fold it in using a spatula. Allow the rice to cool to room temperature.
Prepare the Fillings
- 4
Slice the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh out. Slice it into thin strips.
- 5
Slice the Cucumber
Cut the cucumber in half lengthwise, then slice it into thin strips.
- 6
Prepare the Crab
If using imitation crab, shred it into bite-sized pieces. If using real crab, ensure it is cooked and flaked.
Assemble the Rolls
- 7
Lay Out the Nori
Place a bamboo sushi mat on a flat surface. Lay one sheet of nori, shiny side down, on the mat.
- 8
Add Sushi Rice
Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 9
- 10
Roll the Sushi
Using the bamboo mat, lift the edge of the mat closest to you and roll it over the fillings tightly. Continue to roll until you reach the exposed edge of the nori. Moisten the edge with water to seal it.
- 11
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Serve
- 12
Presentation
Arrange the sushi rolls on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.
