Description
A delightful sushi roll featuring creamy avocado, imitation crab, and crispy onions, perfect for any occasion.
Ingredients
- 2 cups short-grain rice
- 2 ¼ cups water
- ¼ cup rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 ½ cups imitation crab sticks (or cooked shredded fish fillet)
- 1 large avocado, sliced
- 1 small cucumber, julienned
- 6 sheets roasted seaweed (nori)
- 1 cup crispy fried onions or tempura flakes
- 2 tablespoons toasted sesame seeds (optional)
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha or chili sauce (adjust to taste)
- 1 tablespoon unseasoned yogurt-based sauce for a lighter alternative
- Soy sauce for dipping
Instructions
- Rinse the short-grain rice under cold water until the water runs clear to remove excess starch.
- Cook the rice with water in a rice cooker or pot on the stovetop until fully cooked and fluffy.
- In a small saucepan, heat the rice vinegar, sugar, and salt just until dissolved.
- Pour the seasoning over the hot rice and fold gently to combine without mashing.
- Allow the rice to cool to room temperature before using.
- Shred the imitation crab or cooked fish into thin strands.
- Slice the avocado into thin strips and julienne the cucumber.
- Keep all fillings ready and accessible for easy rolling.
- Place a bamboo sushi mat on a clean surface and cover it with plastic wrap.
- Place a sheet of nori (shiny side down) on the mat.
- With wet fingers, evenly spread a thin layer of sushi rice over the nori, leaving a ½-inch border at the top.
- Flip the nori sheet so the rice side is down.
- Add a line of crab, cucumber, and avocado across the lower third of the nori.
- Carefully lift the edge of the mat and roll tightly, applying gentle pressure to form a firm roll.
- Seal the edge with a touch of water on the nori strip.
- Spread a thin layer of mayonnaise or sriracha mayo over the top of the roll.
- Sprinkle crispy onions or tempura flakes generously over the roll.
- Roll gently over the topping using the mat to press and secure the topping in place.
- Use a sharp knife dipped in water to slice the roll into six or eight even pieces.
- Wipe the knife between cuts to maintain clean slices.
- Arrange on a platter and serve with soy sauce for dipping.
Notes
Experiment with different fillings like shredded shrimp or cooked salmon for added flavor.
