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Ingredients
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Sushi Rice
Crab Mix
Vegetables
Sushi Rolling
Method
Preparation of Sushi Rice
- 1
Rinsing the Rice
In a large bowl, rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cooking the Rice
In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to rice cooker instructions or bring to a boil, then reduce to low and cover for 18-20 minutes until rice is tender.
- 3
Seasoning the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds to dissolve the sugar, then fold this mixture into the rice gently, being careful not to mash the grains.
Preparing the Crab Mix
- 4
Mixing Ingredients
In a medium bowl, shred the imitation crab meat into small pieces. Add mayonnaise and optional Sriracha, mixing until well combined.
Preparing Vegetables
- 5
Slicing Avocado
Cut the avocado in half, remove the pit, and slice it into thin, even strips.
- 6
Rolling the Sushi
- 7
Assembling the Roll
Place a bamboo sushi mat on a clean surface. Lay a sheet of nori shiny side down on the mat. Wet your hands to prevent sticking and grab a handful of sushi rice. Spread it evenly over the nori, leaving about 1 inch of space at the top edge.
- 8
- 9
Rolling the Sushi
Starting from the bottom, carefully lift the bamboo mat and roll the sushi tightly away from you, pressing gently as you go. Continue rolling until the nori edge reaches the uncovered section. Moisten the edge with a bit of water to seal it.
- 10
Cutting the Roll
Using a sharp, wet knife, slice the roll into 6-8 pieces. Clean the knife between cuts to keep the edges neat.
- 11
Serving
Arrange the sushi pieces on a plate and sprinkle sesame seeds on top if desired. Serve with soy sauce, pickled ginger, and wasabi.