Ingredients:

  • 1 ½ cups sushi rice (300g)
  • 2 cups water (480ml)
  • ¼ cup rice vinegar (60ml)
  • 2 tablespoons sugar (25g)
  • ½ teaspoon salt (3g)
  • 1 medium avocado, sliced
  • 1 small cucumber, julienned
  • ½ cup imitation crab meat, flaked (75g)
  • 4 sheets nori (seaweed)
  • Soy sauce (for serving)
  • Pickled ginger (for serving)
  • Wasabi (for serving)

Instructions:

  1. Rinse sushi rice under cold water until clear.
  2. Combine rice and water in a saucepan; bring to a boil.
  3. Reduce heat to low, cover, and simmer for 20 minutes.
  4. Remove from heat; let sit covered for 10 minutes.
  5. Mix rice vinegar, sugar, and salt in a bowl until dissolved.
  6. Fold the vinegar mixture into the cooked rice; cool to room temperature.
  7. Slice avocado into thin strips.
  8. Cut cucumber into thin matchsticks.
  9. Flake the imitation crab meat.
  10. Lay a sheet of nori on the sushi mat, shiny side down.
  11. Wet hands to prevent sticking; spread ¾ cup of sushi rice over nori.
  12. Leave a 1-inch border at the top of the nori.
  13. Arrange avocado, cucumber, and crab across the middle of the rice.
  14. Lift the edge of the mat; roll tightly from the bottom to the top.
  15. Wet the top border to seal the roll; press gently.
  16. Cut the roll into 6-8 pieces using a sharp, wet knife.
  17. Serve with soy sauce, pickled ginger, and wasabi.