Carlina’s Crab Sushi Rolls

Serves 6 

Ingredients:

• 2/3 cups of uncooked short-grain white rice
• 3 tablespoons of rice vinegar
• 3 tablespoons of white sugar
• 1 ½ teaspoons of salt
• 4 sheets of Nori seaweed
• ½ cucumber that has been peeled and cut into small vertical strips
• 1 avocado that has also been cut into small vertical strips
• And ½ pound of flaked imitation crabmeat
• The pickled ginger, wasabi and soy sauce are optional for extra taste

Directions:

1. First in a medium saucepan, bring 1 1/3 cups water to a boil. Then add the rice and stir.
2. Next you will reduce the heat on the pan, cover, and allow the rice to simmer for 20 minutes.
3. In a small bowl, mix the rice vinegar, sugar and salt together. Then blend the mixture into the rice. As you can see, I have already cooked the rice to save time.
4. Now it’s time to put the rice on the Nori!
5. Center one sheet of nori on the bamboo sushi mat. Make sure to wet your hands so the rice doesn’t stick to them.
6. Using your hands, spread a thin layer of rice on the sheet of nori. You don’t want to press the rice too thin on the nori because you want to give the rice some air.
7. Next, arrange 1/4 of the cucumber, avocado, and imitation crabmeat in a line down the center of the rice.
8. Then lift the end of the mat, and gently roll it over the ingredients, pressing gently. Be sure to roll it forward to make a complete roll.
9. Finally repeat with the remaining ingredients. When you are ready to serve, cut your sushi rolls into 4 to 6 horizontal pieces.

I love to add ginger and wasabi on top of my sushi for taste. Oh wait, of course I can’t forget to dip it in the soy sauce!