Ingredients:

  • 1 cup (200g) sushi rice, rinsed well
  • 1 1/4 cups (300ml) water
  • 1/4 cup (60ml) rice vinegar
  • 2 tablespoons (30g) granulated sugar
  • 1 teaspoon (6g) salt
  • 8 oz (225g) imitation crab meat, flaked or shredded
  • 1 large avocado, peeled, pitted, and thinly sliced
  • 1/2 English cucumber, seeded and cut into thin strips
  • Optional: Mayonnaise (Japanese Kewpie is best, but any will do!)
  • Optional: Sriracha or other hot sauce
  • 4 sheets nori seaweed
  • Toasted sesame seeds (optional, for garnish)

Instructions:

  1. Combine rice and water in a saucepan or rice cooker. Bring to a boil, then reduce heat, cover, and simmer until water is absorbed and rice is tender (about 15-20 minutes). Fluff with a fork.
  2. In a small bowl, whisk together rice vinegar, sugar, and salt until sugar dissolves.
  3. Gently fold the vinegar mixture into the cooked rice. Spread the rice evenly in a large bowl and let cool to room temperature.
  4. Prepare the imitation crab, avocado, and cucumber. If using mayonnaise and sriracha, mix together in a separate bowl.
  5. Place a sheet of nori on the bamboo mat, shiny side down. Spread a thin, even layer of rice over the nori, leaving about 1 inch of space at the top edge. Sprinkle with sesame seeds (optional). Flip the nori sheet over so that the rice is facing down on the mat. Lay a line of imitation crab, avocado slices, and cucumber strips across the center of the nori. Add mayo mixture if you're using it.
  6. Using the mat, lift the edge of the nori over the filling and tuck it in tightly. Continue rolling, pressing firmly to create a compact roll. Moisten the top edge of the nori with water to seal the roll.
  7. Using a sharp, wet knife, cut the roll into 6-8 even pieces. Serve immediately with soy sauce, wasabi, and pickled ginger.