Sushi Roll

Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.

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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

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.

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.

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.

Cut each roll into 4 to 6 slices using a wet, sharp knife.

What You Need

Instructions

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