# What You’ll Need:
→ Sushi Rice
01 - 1 ½ cups sushi rice
02 - 2 cups water
03 - 2 ½ tbsp rice vinegar
04 - 1 tbsp sugar
05 - ¾ tsp salt
→ Filling
06 - 4 oz cooked crabmeat or imitation crab sticks, shredded
07 - 1 ripe avocado, peeled, pitted, and cut into strips
08 - ½ cucumber, peeled, seeded, and cut into thin strips
09 - 2 tbsp mayonnaise (optional)
→ Assembly
10 - 4 sheets nori (seaweed)
11 - 2 tbsp toasted sesame seeds
→ To Serve
12 - Soy sauce
13 - Pickled ginger
14 - Wasabi
# How-To:
01 - Rinse sushi rice under cold water until water runs clear. Combine with water in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked rice. Allow to cool to room temperature.
03 - Place a bamboo sushi mat on a clean surface and cover with plastic wrap. Place a sheet of nori, shiny side down, on the mat.
04 - With wet hands, spread about ¾ cup of rice evenly over the nori, leaving a ¾-inch border at the top. Sprinkle with sesame seeds.
05 - Carefully flip the nori so the rice side is facing down.
06 - Arrange crab (or surimi), avocado, and cucumber in a line along the bottom edge of the nori. Add a thin line of mayonnaise if using.
07 - Using the mat, tightly roll up the sushi away from you, pressing gently to shape. Seal the edge with a little water.
08 - With a sharp, damp knife, slice the roll into 6 pieces. Repeat with remaining ingredients. Serve with soy sauce, pickled ginger, and wasabi.
