Cucumber Avocado Crab Sushi Roll |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I think I'll try this with canned crab instead of imitation. Ingredients:
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 lb imitation crabmeat, flaked |
Directions:
1. In a medium saucepan, bring 1 1/3 cups water to a boil.
2. 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.
3. Preheat oven to 300°F (150°C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
4. 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.
5. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice.
6. 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.
7. Cut each roll into 4 to 6 slices using a wet, sharp knife.
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