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Ingredients
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Sushi Rice
Fillings
Assembly
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
Combine the rinsed sushi rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the water is absorbed.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Prepare Fillings
- 4
Prepare the Crab
If using imitation crab, shred it into bite-sized pieces. Set aside.
- 5
Slice the Avocado
Cut the avocado in half, remove the pit, and scoop out the flesh. Slice it into thin strips.
- 6
Slice the Cucumber
Cut the cucumber in half lengthwise and remove the seeds with a spoon. Slice into thin strips.
Assembly
- 7
Lay Out the Nori
Place a bamboo sushi mat on a flat surface and lay one nori sheet, shiny side down, on the mat.
- 8
Spread the Rice
Wet your hands to prevent sticking, then take about 1 cup 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, roll the nori tightly away from you, applying gentle pressure to keep the roll compact.
- 11
Seal the Roll
Wet the top edge of the nori with a little water to seal the sushi roll.
- 12
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to keep the slices clean.
- 13
Garnish and Serve
Sprinkle sesame seeds on top of the roll if desired. Serve with soy sauce for dipping.
