A flavorful roll featuring crab, avocado, cucumber, and sesame seeds wrapped in seasoned rice and nori.
# What You Need:
→ Sushi Rice
01 - 1 1/2 cups sushi rice
02 - 2 cups water
03 - 2 1/2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 3/4 teaspoon salt
→ Filling
06 - 4.2 ounces cooked crabmeat or imitation crab sticks, shredded
07 - 1 ripe avocado, peeled, pitted, and sliced into strips
08 - 1/2 cucumber, peeled, seeded, and cut into thin strips
09 - 2 tablespoons mayonnaise (optional)
→ Assembly
10 - 4 sheets nori (seaweed)
11 - 2 tablespoons toasted sesame seeds
→ To Serve
12 - Soy sauce
13 - Pickled ginger
14 - Wasabi
# Directions:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let rice rest, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold mixture into cooked rice and let cool to room temperature.
03 - Place a bamboo sushi rolling mat on a clean surface and cover with plastic wrap. Position a sheet of nori, shiny side down, on the mat. With wet hands, evenly spread about 3/4 cup of rice over nori, leaving a 3/4 inch border at the top. Sprinkle toasted sesame seeds over the rice.
04 - Carefully flip the nori sheet so the rice side faces down on the plastic wrap-covered mat.
05 - Arrange shredded crabmeat, avocado strips, and cucumber strips in a line along the edge closest to you. Add a thin line of mayonnaise if desired.
06 - Using the bamboo mat, tightly roll the sushi away from you, pressing gently to shape. Seal the edge with a small amount of water.
07 - With a sharp, damp knife, slice the roll into 6 equal pieces. Repeat with remaining ingredients to make 4 rolls total.
08 - Serve sushi rolls with soy sauce, pickled ginger, and wasabi on the side.
