Description
My husband asks for this as a meal at least once a week.
Ingredients
- 3 cups uncooked instant rice
- 3 cups water
- 2 tablespoons rice vinegar
- 1 avocado, halved and pitted
- 1 (8 ounce) package cream cheese
- 1 (12 ounce) package imitation crab legs
- 10 nori seaweed sheets
- 1 tablespoon wasabi paste, or as desired
- ΒΌ cup sushi ginger, or as desired
Instructions
- Combine rice and water in a large microwave-safe bowl. Cover and cook in the microwave for 8 minutes. Allow to cool slightly before removing bowl from the microwave. Uncover rice and stir in vinegar using a wooden spoon; rice will become sticky.
- Slice avocado into long sticks. Cut cream cheese into long sticks. Open crab legs and separate them. Cut 5 crab legs in half and pair each with a full leg to have 10 sets.
- Lay 1 nori sheet on a dry cutting board. Use wet hands to scoop a handful of cooled rice onto 1/2 the sheet closest to you. Place cream cheese
- avocado
- and crab on the center of the rice
- extending all the way across the nori. roll nori up
- starting at the rice end and ending on the plain end; use wet hands to seal
- if necessary. Place roll seam-side down on a separate cutting board. Repeat with remaining nori
- rice
- and fillings.
- Use a large knife to cut 1 roll in half; line up halves
- and cut each into 3 pieces. Repeat with remaining rolls for a total of 60 pieces. Wipe the knife on a towel in between slices. Serve with wasabi and ginger.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 60