Ingredients
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2 ¼ cups sushi rice
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6 tbsp rice vinegar
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2 tsp sea salt
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4 tsp sugar
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1 avocado
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4 nori sheets
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2 tsp wasabi paste
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½ (8 oz) pkg imitation crab leg
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bamboo sushi mat
Steps
1
Rinse the rice in a strainer under cold, running water for 30 sec. Add to a medium pot with 3 cups water and bring to a boil. Reduce to a simmer and cook, covered, for 18 min., or until rice is tender.
2
Meanwhile, heat the vinegar, salt, and sugar in a pot over low heat and stir until the sugar and salt are dissolved.
3
Mix the rice with the dressing in a shallow glass or plastic bowl. (Do not use metal, as it may react with the dressing.) Set sushi rice in the refrigerator for 7 min. Every few minutes, fluff the rice to ensure it cools throughout.
4
Cut the avocado in half lengthwise. Remove the pit, then peel and cut the flesh lengthwise into strips.
5
Wrap the sushi mat in plastic wrap. Set a sheet of nori on top. With wet hands, spread 1 cup of the rice over the nori. Leave a 1-inch strip of nori uncovered on the long side furthest from you. On the side closest to you, spread ½ tsp wasabi, add a piece of crab, and place a couple slices of avocado on top. Roll the bamboo mat from the bottom, tightly pressing down after each roll until you reach the end.
6
Dip a sharp knife in hot water and cut the roll into 6 equal pieces. Repeat for 3 more rolls.
Tips
Serve with low-sodium soy sauce, wasabi, and pickled ginger.
