Name: Cucumber Avocado Crab Sushi Roll
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 serving(s)
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 lb imitation crabmeat, flaked

Recipe by dicentra

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From All Recipes. I think I'll try this with canned crab instead of imitation.

Ready In:: 20mins
Serves:
Units:

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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 lb 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°F (150°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.

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