Ingredients
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1 cup sushi rice (short-grain)
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1¼ cups water
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2 tablespoons rice vinegar
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1 tablespoon sugar
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1 teaspoon salt
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4 sheets of nori (seaweed)
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1 cup imitation crab sticks (shredded or sliced)
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1 ripe avocado (sliced thin)
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1 small cucumber (julienned)
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Sesame seeds (optional, for garnish)
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Sriracha mayo (optional, for topping)
Instructions
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Lay the Nori: Place a sheet of nori (shiny side down) on your bamboo mat.
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Add Rice: Wet your fingers. Spread a thin layer of rice over the nori, leaving 1 inch at the top.
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Layer Fillings: Arrange avocado, crab, and cucumber in a horizontal line across the bottom third of the sheet.
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Roll it Up: Use the mat to gently but tightly roll the sushi away from you. Press and shape as you go.
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Seal the Edge: Wet the top edge of the nori to help it stick.
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Slice: Use a sharp, wet knife to cut into 6–8 equal pieces.
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Garnish (Optional): Sprinkle with sesame seeds or add a drizzle of spicy mayo.