Japanese-American fusion favorite.
|1 tsp||Rice vinegar|
|Pack of imitation crab meat fish sticks|
|Roasted Nori (seaweed)|
|1 tbsp||Low-fat mayonnaise|
|Sriracha hot sauce|
|Toasted sesame seeds|
Bamboo rolling mat
Rice cooker (optional)
Hand fan (optional)
Very sharp knife
Flat bamboo spoon
Wash under running water 1 cup of rice through strainer until water runs clear.
If cooking in a pot, place rice with 2 cups of water and get to a boil then low simmer stirring often for 18-20 minutes. If water is evaporating fast add a bit as you go. A rice cooker will make this step easier and the rice perfect EVERY TIME!
After rice is cooked remove from heat source. While warm, pour 1 tsp rice vinegar and 1 tsp sugar. Mix this into the rice with a cutting motion while (optional) a friend fans the rice. Let cool 35 minutes in refrigerator. Meanwhile peel and slice cucumber and avocado.
Tip: When using a bamboo rolling mat, place it inside a large ziplock bag, roll the air out and seal tight. This provides a good surface to roll on and makes clean up easier by just tossing the bag later!
Place one sheet of roasted nori seaweed on your mat. Spoon rice on whole sheet thinly and press gently with wet hands. Leave one inch from the bottom bare. Flip rice-sheet over so the nori is now facing you if you would like the sushi inside out, or leave as is to have the rice on the inside! At the bottom of the sheet, place cucumber slices, avocado, and crab sticks. Roll tightly, take out, sprinkle with sesame seeds and cut while wetting the knife with cold water every few rolls so the rice does not stick. One sheet of nori yields me about 7-10 medium sushi, but that depends on how you would like them.
Extra: If you want a delicious addition, mix one spoon mayonnaise with a drop of Sriracha hot sauce to create original spicy mayo!
Show More Comments
No Comments yet