Ingredients
Scale
- 1 cup short-grain white rice
- 1¼ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 4 roasted nori sheets (sushi-grade)
- 1 cup imitation crab (or real crab meat)
- 1 ripe avocado, sliced
- 1 small cucumber, cut into thin strips
- 2 tbsp spicy mayo (mayo + sriracha)
- 1 tbsp eel sauce
- ½ cup toasted panko breadcrumbs or French fried onions
- Cream cheese strips
- Thinly sliced jalapeño
- Teriyaki glaze
Instructions
- Rinse 1 cup of short-grain rice until water runs clear. Cook rice with 1¼ cups of water in a rice cooker or stovetop pot.
- In a saucepan, combine 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt until dissolved. Fold into warm rice and let cool.
- Set up your rolling station with a wrapped bamboo mat and a bowl of water mixed with rice vinegar.
- Place nori (shiny side down) on the mat. Spread cooled sushi rice evenly over nori, leaving ½ inch at the top.
- Flip the nori so the rice faces down. Layer crab, avocado slices, cucumber strips, and any optional ingredients across the center.
- Roll tightly into a cylinder using the mat, sealing the edge securely.
- Brush with spicy mayo or eel sauce and sprinkle panko on top. Lightly press to secure toppings.
- Slice into 8 pieces with a sharp knife dipped in water.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 530mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg