sushi roll

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• 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 remaining ingredients.
• cut each roll into 4 to 6 slices using a wet, sharp knife.