Ingredients
Scale
- 1 cup sushi rice
- 1 1/4 cups water
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 8 oz imitation crab meat
- 2 tbsp mayo
- 1 tsp Sriracha (adjust for spice)
- 4 sheets nori (seaweed)
- 1 avocado, sliced
- 1 cucumber, cut into thin strips
- Soy sauce for dipping
Instructions
- Prepare the Sushi Rice:
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch, ensuring perfectly cooked rice. Cook the rice with 1 1/4 cups of water according to package instructions. - Season the Rice:
In a small bowl, mix the rice vinegar, sugar, and salt. Heat slightly to dissolve the sugar and salt. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature. - Prepare the Filling:
In a medium bowl, combine the imitation crab meat, mayonnaise, and Sriracha sauce. Adjust the amount of Sriracha to suit your spice preference. - Assemble the Sushi Roll:
Place a sheet of nori on a bamboo sushi mat. Spread a thin, even layer of sushi rice over the nori, leaving a small edge at the bottom. - Add the Filling:
Arrange a line of the spicy crab mixture, avocado slices, and cucumber strips along the center of the rice. - Roll the Sushi:
Using the bamboo mat, carefully roll the sushi away from you, keeping it tight. Seal the edge of the nori with a bit of water to keep the roll intact. - Slice and Serve:
Using a sharp knife, slice the roll into bite-sized pieces. Serve with soy sauce for dipping.
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g