Ingredients
Units
Scale
- 1 cup short grain sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 nori sheets
- 8 oz imitation crab (or real crab)
- 2 tablespoons Japanese mayo (or regular mayo)
- 1 avocado, sliced
- 1 cucumber, cut into thin sticks
- 1 cup panko breadcrumbs
- Optional: sriracha, eel sauce, sesame seeds
- For serving: soy sauce, pickled ginger, wasabi
Instructions
- Rinse the sushi rice in cool water until the water runs clear.
- Cook the rice according to package instructions and let it sit covered for about 10 minutes.
- Mix together rice vinegar, sugar, and salt until dissolved, then gently fold it into the warm rice.
- Wrap your bamboo mat with plastic wrap to prevent the rice from sticking.
- Prepare a bowl of vinegar water to dip your fingers in for handling the rice.
- Lay a nori sheet on the mat shiny side down and spread a handful of rice evenly over it, leaving a half inch at the top.
- Flip the nori over so the rice is facing down.
- Mix crab with mayo and a dash of sriracha if desired, then line the center of the nori with the crab mixture, avocado, and cucumber.
- Roll the sushi using the mat, applying gentle pressure until the roll is formed and the nori edges stick.
- Toast panko in a dry pan until golden.
- Drizzle spicy mayo or eel sauce over the roll and press the toasted panko on top.
- Slice the roll into 8 pieces using a sharp, damp knife.
- Serve immediately with soy sauce, pickled ginger, and wasabi.
Notes
Sushi is best served fresh. If storing, wrap in plastic and refrigerate for up to 24 hours, allowing it to sit at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main course
- Method: Rolling
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 2 rolls
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg