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1 ⅓ cups water
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⅔ cup uncooked short-grain white rice
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3 tablespoons rice vinegar
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3 tablespoons white sugar
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1 ½ teaspoons salt
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4 sheets nori seaweed sheets
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½ pound imitation crabmeat, flaked
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1 avocado - peeled, pitted, and sliced
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½ cucumber, peeled, cut into small strips
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2 tablespoons pickled ginger
Homemade Sushi
Sushi rolls can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.
Recipes · Appetizers and Snacks · Spicy
| Prep Time: 40 mins |
| Cook Time: 25 mins |
| Servings: 8 |
| Total Time: 1 hrs 5 mins |
| Yield: 4 cut rolls |
Ingredients
Ingredients List
Directions
Preheat the oven to 300 degrees F (150 degrees C).
Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside.
Lay nori sheets on a baking sheet.
Heat nori in the preheated oven until warm, 1 to 2 minutes.
Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center. Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients.
Use a wet, sharp knife to cut each roll into 4 to 6 slices.
Tips
If you do not have a bamboo sushi mat, the easiest way to roll sushi is with a clean dish towel.
Nutrition Facts (per serving)
Nutrition Facts
| 152 | Calories |
| 4g | Fat |
| 26g | Carbs |
| 4g | Protein |