Cucumber Avocado Crab Sushi Roll
From All Recipes. I think I'll try this with canned crab instead of imitation.
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INGREDIENTS
Nutrition- 2⁄3cup uncooked short-grain white rice
- 3tablespoons rice vinegar
- 3tablespoons white sugar
- 1 1⁄2teaspoons salt
- 4
- 1⁄2
- 2tablespoons pickled ginger
- 1
- 1⁄2lb imitation crabmeat, flaked
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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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