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Ingredients
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Regular Rolls
Side
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Place 2 cups of sushi rice in a strainer and rinse under cold water until the water runs clear.
- 2
Cook the Rice
Transfer the rinsed rice to a rice cooker and add 2.5 cups of water. Cook according to the rice cooker instructions.
- 3
Season the Rice
Once cooked, let the rice cool slightly and then mix in a mixture of 1/3 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until evenly coated.
Assembling Regular Rolls
- 4
- 5
Roll the Sushi
Lay a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Arrange the cucumber, avocado, and crab meat in a line at the bottom of the rice-covered nori.
- 6
Form the Roll
Using the bamboo mat, lift the edge of the mat closest to you and start rolling it over the filling, pressing gently but firmly. Roll until you reach the border of the nori. Wet the edge with a little water to seal the roll.
- 7
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.
Preparing the Side
- 8
Serve the Condiments
In small bowls, serve soy sauce, pickled ginger, and wasabi alongside the sushi rolls for dipping and flavor enhancement.
