Sushi rolls can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.
Ingreadient
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1 ⅓ cups water
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⅔ cup uncooked short-grain white rice
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3 tablespoons rice vinegar
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3 tablespoons white sugar
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1 ½ teaspoons salt
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4 sheets nori seaweed sheets
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½ pound imitation crabmeat, flaked
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1 avocado - peeled, pitted, and sliced
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½ cucumber, peeled, cut into small strips
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2 tablespoons pickled ginger
Direction
- Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
- Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside.
- Lay nori sheets on a baking sheet.
- Heat nori in the preheated oven until warm, 1 to 2 minutes.
- Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center.
- Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients.
- Use a wet, sharp knife to cut each roll into 4 to 6 slices.
