Back to 4 servings Rice 1.5 cups sushi rice, short- or medium-grain, rinsed until the water runs clear 2.25 cups water 2 tablespoons seasoned rice vinegar 1 teaspoon sugar 1 teaspoon salt Rolls 4 sheets toasted nori, sushi grade, dark green 0.5 English cucumber, seeded, cut into long thin strips 1 avocado, ripe but still firm, thinly sliced 8 ounces imitation crab, or cooked real crab, cut into strips 1 tablespoon toasted sesame seeds, optional lemon juice, to toss the avocado Serving soy sauce, to serve wasabi, to serve pickled ginger, to serve
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1 Step 1: Rinse the rice in several changes of water until it runs clear, then drain. Combine with the water in a heavy covered pot and bring to a boil over high heat.2 Step 2: Reduce the heat to low and simmer, covered, for 15 minutes until the water is absorbed. Remove from the heat and let it rest, covered, for 10 minutes.3 Step 3: Whisk the rice vinegar, sugar and salt until dissolved. Spread the hot rice on a sheet pan, drizzle with the vinegar mixture, and fold gently with a rice paddle to coat without mashing. Spread into a thin layer and cool to room temperature, about 10 minutes.4 Step 4: Seed the cucumber and cut it into long thin strips. Slice the avocado thinly and toss it with a little lemon juice to keep it from browning. Cut the crab into strips.5 Step 5: Set up a bamboo mat wrapped in plastic wrap, with a small bowl of water and a sharp knife nearby. Keep your fingers and the knife wet throughout.6 Step 6: Lay a sheet of nori shiny side down on the mat. Spread about 1 cup of rice evenly over the nori, pressing lightly with wet fingers and leaving about 1 inch bare at the far edge.7 Step 7: Sprinkle with sesame seeds if using, then flip the sheet so the rice faces down. Lay a line of crab, avocado and cucumber across the near edge.8 Step 8: Roll the mat up and over the filling, squeezing gently to form a firm, tight cylinder. Seal the bare nori edge with a dab of water.9 Step 9: Repeat with the remaining nori and filling. Cut each roll in half, then into 6 to 8 pieces, wiping the wet knife between cuts. Serve immediately with soy sauce, wasabi and pickled ginger.getsaucepan.com/r/f32d058f-5ad1-520b-a301-80a42564a600
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