Avo Crab Roll Recipe

In a mixing bowl, combine the crab meat, mayonnaise, lemon juice, salt, and black pepper. Mix gently until well combined.

Cut the avocado in half, remove the pit, and scoop the flesh into the mixing bowl. Mash the avocado with a fork until slightly chunky, then mix it with the crab mixture.

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

In a pot, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce to low and cover. Cook for about 15 minutes or until all the water is absorbed.

Once cooked, remove from heat and let it sit covered for an additional 10 minutes.

Transfer the rice to a large bowl and mix in the rice vinegar and sugar while the rice is still warm. Allow it to cool to room temperature.

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

With wet hands, take about 1/2 cup of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.

Spoon a line of the crab and avocado mixture across the center of the rice.

Using the bamboo mat, carefully roll the sushi away from you, pressing gently to keep the roll tight. Moisten the top edge of the nori with a little water to seal the roll.

Repeat the process with the second sheet of nori and remaining ingredients.

Once the rolls are complete, slice them into bite-sized pieces with a sharp knife, wiping the knife with a damp cloth between cuts.

Sprinkle sesame seeds over the top of the rolls for garnish.

Serve the Avo Crab Rolls with soy sauce, wasabi, or pickled ginger as desired.