Sushi!

Ingredients

• 2 cups Sushi Rice (short‑grain Japanese rice, rinsed until water runs clear)
• 2.5 cups Water (for cooking rice)
• 0.25 cup Rice Vinegar (unseasoned, preferably Japanese rice vinegar)
• 2 tablespoons Granulated Sugar (dissolved in the vinegar mixture)
• 1 teaspoon Salt (added to the vinegar mixture)
• 4 pieces Nori Sheets (full‑size, toasted seaweed sheets)
• 0.5 piece Cucumber (seedless, cut into thin strips)
• 1 piece Avocado (ripe, sliced into strips)
• 8 sticks Imitation Crab Sticks (also called surimi, sliced lengthwise)
• 0.25 cup Soy Sauce (for dipping, low‑sodium preferred)
• 2 tablespoons Pickled Ginger (optional garnish)
• 1 teaspoon Wasabi Paste (optional, for serving)

Instructions

1. Rinse the Rice

   Place the sushi rice in a fine‑mesh sieve and rinse under cold running water until the water runs clear, about 3–4 minutes.

   Time: PT5M

2. Cook the Rice

   Transfer the rinsed rice and 2.5 cups of water to a rice cooker (or saucepan). If using a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let sit, covered, for another 10 minutes.

   Time: PT20M

   Temperature: 212°F

3. Season the Rice

   While the rice rests, combine rice vinegar, sugar, and salt in a small bowl; stir until dissolved. Transfer the hot rice to a large bowl, gently fold the vinegar mixture into the rice using a wooden spoon or rice paddle.

   Time: PT5M

4. Cool the Rice

   Spread the seasoned rice in an even layer in the bowl and let it cool to room temperature, about 10 minutes. Cover with a damp cloth to prevent drying.

   Time: PT10M

5. Prepare Fillings

   While the rice cools, slice cucumber, avocado, and imitation crab sticks into long, thin strips (about 1/4 inch wide).

   Time: PT5M

6. Assemble the Rolls

   Place a sheet of nori, shiny side down, on the bamboo mat. With wet hands, spread a thin, even layer of rice over the nori, leaving a ½‑inch border at the top edge. Lay 2–3 strips of cucumber, avocado, and crab across the center of the rice.

   Time: PT5M

7. Roll the Sushi

   Lift the edge of the mat closest to you and begin to roll the nori over the fillings, using gentle pressure to keep the roll tight. Continue rolling until the border of nori seals the roll. Use a little water on the top border to help it stick.

   Time: PT5M

8. Slice the Roll

   Using a sharp, wet knife, cut the roll into 6–8 equal pieces. Clean the knife between cuts to achieve clean slices.

   Time: PT3M

9. Serve

   Arrange the sushi pieces on a platter. Serve with soy sauce, pickled ginger, and a dab of wasabi on the side.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g