- 1 cup water
- 1/2 cup uncooked short-grain white rice
- 1/4 cup rice wine vinegar
- 2 tablespoons pickled ginger, with juice
- 1 tablespoon mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon white sugar
- 2 teaspoons wasabi powder, or to taste
- 1 teaspoon sesame oil
- 2 cups shredded imitation crabmeat
- 1 avocado, cubed
- 1/2 English cucumber, cut into 1-inch strips
- 3 sheets nori, crumbled
- Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes.
- Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps.
- Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.
07/13/2019
recipepes.com
california roll sushi salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
