Description
A great dish when you’re craving sushi, but don’t have time for rolling! Veggie measurements are general guidelines – add as much or as little as you’d like and don’t be afraid to create your own roll.
Ingredients
- 2 cups water
- 1 cup sushi rice, rinsed
- ¼ cup seasoned rice vinegar
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 medium carrot, peeled and thinly sliced into 1-inch strips
- ½ cucumber, peeled and thinly sliced into 1-inch strips
- 6 pieces imitation crab sticks, chopped, or more to taste
- ¼ cup pickled ginger (Optional)
- 2 tablespoons water
- 2 tablespoons wasabi sauce
- 1 tablespoon vegetable oil
- 2 sheets nori, torn into nickel-sized pieces
- ½ ripe avocado, cut into small pieces
- 1 tablespoon sesame seeds, or as needed (Optional)
Instructions
- Bring water and rice to a boil in a saucepan
- about 5 minutes. Reduce heat to medium-low
- cover
- and simmer until rice is tender and water has been absorbed
- 20 to 25 minutes.
- Combine rice vinegar
- sugar
- and salt to a slight boil in a saucepan
- about 5 minutes. Stir until dissolved and let cool 2 minutes. Pour mixture over cooked rice. Transfer to a serving bowl.
- Combine carrot
- cucumber
- crab sticks
- ginger
- water
- wasabi
- and oil in a bowl.
- Combine wet crab mixture with cooked rice in the serving bowl. Add avocado and nori just before serving. Sprinkle sesame seeds on top.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 2