Sushi rolls can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.
Ingredients
- 1.33 cups water
- 0.67 cups uncooked short-grain white rice
- 3 tablespoons rice vinegar
- 3 tablespoons white sugar
- 1.5 teaspoons salt
- 4 sheetss nori seaweed sheets
- 0.5 pounds imitation crabmeat , flaked
- 1 avocado - peeled , pitted, and sliced
- ½ cucumber , peeled, cut into small strips
- 2 tablespoons pickled ginger
Instructions
-
1
Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
-
2
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.
-
3
Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside.
-
4
Lay nori sheets on a baking sheet.
-
5
Heat nori in the preheated oven until warm, 1 to 2 minutes.
-
6
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.
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7
Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients.
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8
Use a wet, sharp knife to cut each roll into 4 to 6 slices.
Nutrition Facts
Per serving
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