Ingredients:

  • 2 cups Short-grain Japanese sushi rice
  • 2 cups Water
  • 0.25 cup Rice vinegar
  • 1 tbsp Maple syrup
  • 1 tsp Sea salt
  • 8 oz Imitation crab sticks (Surimi), finely shredded
  • 1 tbsp Light mayonnaise
  • 1 tbsp Plain non-fat Greek yogurt
  • 1 tbsp Sriracha
  • 1 tsp Toasted sesame oil
  • 1 Green onion, whites and greens finely minced
  • 4 sheets Nori (dried seaweed)
  • 0.5 English cucumber, cut into thin matchsticks
  • 1 small Avocado, thinly sliced

Instructions:

  1. Rinse the rice under cold water until the runoff is clear to remove excess starch. Cook the rice with 2 cups of water using a rice cooker or heavy-bottomed pot.
  2. While the rice is hot, fold in the rice vinegar, maple syrup, and sea salt mixture using a slicing motion with a wooden paddle. Allow the rice to cool to room temperature.
  3. Shred the imitation crab into fine, thread-like pieces using your hands or two forks in a medium bowl.
  4. In a separate small bowl, whisk together the light mayo, Greek yogurt, sriracha, and toasted sesame oil until velvety.
  5. Fold the spicy dressing and minced green onions into the shredded crab until every fiber is evenly coated.
  6. Place a sheet of nori on a bamboo rolling mat covered in plastic wrap. Spread a thin layer of seasoned rice over the nori, leaving 1 inch at the top.
  7. Arrange the spicy crab mixture, cucumber matchsticks, and avocado slices in a line across the center of the rice.
  8. Roll the sushi tightly using the bamboo mat, then slice into 8 pieces using a very sharp, non-serrated knife.