Description
I created this yummy salad because I love sushi, but have neither the equipment nor the patience to make sushi rolls. For the best sushi rice, a rice cooker is a necessity. This recipe can be easily adapted to reflect your own favorite variety of sushi.
Ingredients
- 1 ½ cups sushi rice, or Japanese short-grain white rice
- 2 cups water
- ½ cup rice wine vinegar
- ¼ cup sugar
- ⅛ cup sake
- 12 ounces imitation crabmeat, flaked
- 1 cup seeded and chopped cucumber
- 1 avocado, chopped
- 1 tablespoon soy sauce, or to taste
Instructions
- Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan
- add 3 cups water
- and bring to a boil. Reduce heat to low
- cover
- and cook under rice is tender and water is absorbed
- about 20 minutes.
- Meanwhile
- combine rice wine vinegar
- sugar
- and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved
- about 1 minute.
- Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat
- cucumber
- and chopped avocado; mix well. Use soy sauce to season individual portions.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 4