Making sushi rolls at home is a fun weekend project! Experiment with different fillings and enjoy the process—it's all about finding your favorite combinations.
Directions
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 the remaining ingredients.
4
Cut each roll into 4 to 6 slices using a wet, sharp knife.
Making sushi rolls at home is a fun weekend project! Experiment with different fillings and enjoy the process—it's all about finding your favorite combinations.
Ingredients
☐2/3 cup uncooked short-grain white rice
☐3 tablespoons rice vinegar
☐3 tablespoons white sugar
☐1 1/2 teaspoons salt
☐4 sheets nori seaweed sheets
☐1/2 cucumber, peeled, cut into small strips
☐2 tablespoons pickled ginger
☐1 avocado
☐1/2 pound imitation crabmeat, flaked
Directions
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.
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.
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 the remaining ingredients.
Cut each roll into 4 to 6 slices using a wet, sharp knife.
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