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West Coast Sushi Rolls

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PREP TIME
45 min
COOKING TIME
15 min
TOTAL TIME
90 min
SERVINGS
8 servings
Dinner U.S.
West Coast Sushi Rolls
Ingredients
  • 1 cup uncooked short-grain white rice
  • 1 cup water
  • 1/4 cup rice vinegar
  • 1 tablespoon white sugar
  • 1/2 cup imitation crabmeat, finely chopped
  • 1/4 cup mayonnaise
  • 8 sheets nori (dry seaweed)
  • 2 1/2 tablespoons sesame seeds
  • 1 cucumber, cut into thin spears
  • 2 avocados - pitted, peeled, and sliced the long way
Instructions
1
Begin by thoroughly rinsing the rice under several changes of water until the rinse water is crystal clear and free of impurities, then drain it well and place it in a covered saucepan or rice cooker with 1 cup of water. Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer and cover the pan. Allow the rice to cook for about 15 minutes, or until the surface appears dry and unappetizing. Next, turn off the heat source and let the rice rest for 10 minutes to absorb any remaining moisture.
2
In a small bowl, combine the rice vinegar and sugar until the sugar has fully dissolved. Then, stir this mixture into the cooked rice until it is well combined and evenly distributed. Allow the rice to cool down completely before setting it aside.
3
In a separate bowl, mix together the imitation crabmeat and mayonnaise until they are fully incorporated. Set this mixture aside for later use.
4
To assemble the sushi, cover a bamboo rolling mat with plastic wrap to prevent it from sticking. Lay a sheet of nori, shiny side down, on the plastic wrap. Using your fingers that are slightly dampened with water, firmly press a thin and even layer of prepared rice onto the nori sheet, leaving about 1/4 inch of space at the bottom edge. Sprinkle a small amount of sesame seeds onto the rice, pressing them gently into place.
5
Carefully flip the nori sheet over so that the seaweed side is facing upwards. Place a line of ingredients, including 2 or 3 long cucumber spears, 2 or 3 slices of avocado, and about 1 tablespoon of imitation crab mixture, across the nori sheet, positioning it about 1/4 inch from the uncovered edge. Pick up the edge of the bamboo rolling sheet and fold the bottom edge upwards, enclosing the filling within. Roll the sushi into a tight cylinder about 1 1/2 inches in diameter.
6
Once the sushi is rolled, wrap it tightly in the bamboo rolling sheet and gently squeeze to compact it firmly.
7
Cut each roll into 1 inch pieces using a very sharp knife that has been dipped in water to prevent it from sticking.