Ingredients
Equipment
Method
- Rinse the sushi rice under cold water until the water runs mostly clear. Cook with 1 1/4 cups water according to package directions, then let it steam for 10 minutes off the heat.
- While the rice is still warm, gently fold in the rice vinegar, sugar, and salt. Fan the rice as you mix for a glossy finish, then let it cool to room temperature.
- Prep your fillings: slice the avocado thin, julienne the cucumber, and set out the crab sticks. Keep a small bowl of water nearby for your hands.
- Lay a bamboo mat on the counter and place a nori sheet shiny side down. With wet hands, spread about 3/4 cup of rice evenly over the nori, leaving a 1 inch border at the top.
- Arrange the avocado, cucumber, and crab sticks in a horizontal line across the center of the rice. Do not overfill, or the roll will be hard to close.
- Lift the edge of the mat closest to you, tuck the fillings in gently, and roll forward with light, steady pressure. Moisten the bare border with water to seal the roll.
- Let the roll rest for 5 minutes, then slice into 6 to 8 pieces with a sharp, wet knife, wiping the blade between cuts. Serve with soy sauce, wasabi, and pickled ginger.
Notes
Keep your hands and knife wet while you work. Dry hands make the rice stick and tear.
Sushi is best eaten fresh. Wrap leftovers tightly in plastic and refrigerate for up to 24 hours.
Swap the fillings freely. Smoked salmon, cooked shrimp, or sweet potato tempura all work well.