Back to 4 servings 1.5 cup sushi rice 1.5 cup water 0.25 cup rice wine vinegar 1.5 tablespoon granulated sugar 4 sheet sheets sushi Nori 1 English cucumber peeled and sliced into thin strips 1 medium carrot peeled and sliced into thin strips 1 avocado sliced 4 stick sticks imitation crab cut in half, longwise
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Rinse the rice in a fine mesh strainer until the water runs clear. Combine the rice and water in the bowl of an Instant Pot. (You can also cook the rice according to the directions on the package.) Seal the Instant Pot and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 12 minutes before opening the instant pot and fluffing the rice with a fork.2 Step 2: Meanwhile, in a small saucepan, combine the rice wine vinegar and sugar and cook over medium heat until the sugar dissolves.3 Step 3: Fold the rice vinegar mixture into the prepared sushi rice. Allow the rice to cool to just above room temperature before using.4 Step 4: Place a sheet of nori over a bamboo sushi mat. Wet your fingers with warm water. Press about ¾ cup of the prepared sushi rice over the nori, using your hand to press it into an even layer covering the nori.5 Step 5: Stack 1 row of English cucumber, 1 row of carrots, 1 row of imitation crab, and 1 row of avocado slices on top of each other in a line at one end of the mat.6 Step 6: Fold the nori and rice over the filling, then squeeze the bamboo mat to create a tight cylinder. Continue folding the roll over itself, squeezing it into a cylinder after each fold, until you reach the end of the roll. Repeat with the remaining ingredients.7 Step 7: Wet a sharp knife with warm water and slice the rolls into ½ inch slices, wetting the knife between slices if it starts to get sticky. Serve with your favorite sushi dipping sauce(s).getsaucepan.com/r/513ca9ca-a05f-4b51-9c1e-dca5ad807339 · Original: https://diethood.com/wprm_print/maki-roll-recipe
