Sushi Roll

Sushi Roll
  • 2/3 cup uncooked short-grain white rice
  • 3 tablespoons rice vinegar
  • 3 tablespoons white sugar
  • 1 1/2 teaspoons salt
  • 4 sheets nori seaweed sheets
  • 1/2 cucumber, peeled, cut into small strips
  • 2 tablespoons pickled ginger
  • 1 avocado
  • 1/2 pound imitation crabmeat, flaked


  1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
  2. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
  3. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
  4. Cut each roll into 4 to 6 slices using a wet, sharp knife.

04/10/2017
Sushi Roll, recipe PT15M PT1H 5 455 calories

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