Ingredients
Scale
- 1 cup short-grain white rice
- 1¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 4 roasted nori sheets
- 1 cup imitation crab (or real crab meat)
- 1 ripe avocado, sliced
- 1 small cucumber, cut into thin strips
- 2 tablespoons spicy mayo (mayo + sriracha)
- ½ cup toasted panko breadcrumbs or French fried onions
Instructions
- Rinse the rice under cold water until the water runs clear. Cook rice with water using a rice cooker or stovetop method.
- In a saucepan, combine vinegar, sugar, and salt over low heat until dissolved. Fold into warm rice after cooking and let cool.
- Set up your rolling station by wrapping your bamboo mat in plastic wrap and preparing a bowl of vinegar-water to keep hands moist.
- Lay one nori sheet shiny side down on the mat. Spread cooled sushi rice evenly over the nori, leaving about ½ inch at the top free.
- Flip the nori so that the rice faces down towards you. Layer crab, avocado slices, cucumber strips, and any optional add-ins across the center.
- Roll tightly using your bamboo mat to form a cylinder shape; seal the edge of nori to keep everything together.
- Brush with spicy mayo or eel sauce on top and sprinkle with panko breadcrumbs or fried onions.
- Slice into eight pieces using a sharp knife dipped in water and serve alongside soy sauce, pickled ginger, and wasabi.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll (150g)
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg