Sushi Roll recipe

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Ingredients

⅔ cup uncooked short-grain white rice
3 tablespoons rice vinegar
3 tablespoons white sugar
1 ½ teaspoons salt
4 sheets nori seaweed sheets
½ cucumber, peeled, cut into small strips
2 tablespoons pickled ginger
1 avocado
½ pound imitation crabmeat, flaked

Nutrition Info

152.2 calories
carbohydrate: 25.8 g
cholesterol: 5.7 mg
fat: 3.9 g
fiber: 2.4 g
protein: 3.9 g
saturatedFat: 0.6 g
servingSize: -
sodium: 702.5 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar,and salt. Blend the mixture into the rice.

  2. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.

  3. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.

  4. Cut each roll into 4 to 6 slices using a wet, sharp knife.

Recipe Yield

8 appetizer servings

Recipe Note

Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.

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