Ingredients
- 1 cup Jasmine white rice (or sushi rice, of course)
- 2 tsp rice wine vinegar
- 1 tsp sugar
- 8-10 avocado slices
- 12 cucumber sticks from seeded, peeled cucumber
- 1 tbs mayonnaise
- 3/4 cup shredded “crab” meat
- 4 sheets nori (seaweed paper)
- sesame seeds
- soy sauce & wasabi for serving
Preparation
Step 1
Rinse rice and prepare with 1 1/2 cups water, rice wine vinegar and sugar. Cook rice as you normally would, covered, for 15-17 minutes. Cut avocado slices and cucumber sticks from seeded, peeled cucumber. Add mayonnaise to shredded “crab” meat.
On a bamboo mat, place a piece of plastic wrap and the seaweed (nori).
With wet hands, press rice onto one side of the nori.
Sprinkle sesame seeds on the rice side and flip it over.
Lay a row of cucumber sticks (3).
Lay a row of Hass avocado (2-3).
Evenly distribute crab mixture on top of cucumber and avocado. Roll up with mat while squeezing with your hands.
Slice into six or eight bite-sized pieces and serve with wasabi and soy sauce.
Unless you’ve been to The Sushi Academy, I recommend a wet serrated knife for ease of cutting. Makes 4 rolls of 6-8 pieces each. Serve 2-3