Delicate sushi rice with avocado, cucumber, and crab wrapped in crispy nori for a fresh hand-held treat.
# What Goes In:
→ Sushi Rice
01 - 1 cup sushi rice (short-grain Japanese rice)
02 - 1 1/4 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1/2 tsp salt
→ Fillings
06 - 1 ripe avocado, sliced
07 - 1/2 English cucumber, julienned
08 - 4 oz cooked crab meat, shredded
09 - 1 tbsp mayonnaise (optional)
10 - 1 tsp toasted sesame seeds (optional)
→ Wrapping
11 - 4 sheets nori (roasted seaweed), halved
→ Accompaniments
12 - Soy sauce, for serving
13 - Pickled ginger, for serving
14 - Wasabi, for serving
# How to Make It:
01 - Rinse sushi rice under cold water until water runs clear. Drain thoroughly. Combine rice and water in a saucepan, bring to boil, then reduce heat to low. Cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold mixture into cooked rice. Spread rice in a shallow layer to cool to room temperature.
03 - Slice avocado into thin strips. Julienne cucumber into matchsticks. Shred crab meat. Optionally mix crab with mayonnaise for creaminess.
04 - Place half-sheet of nori, shiny side down, on palm or bamboo mat. Spread 2-3 tbsp sushi rice diagonally across one corner. Layer avocado, cucumber, and crab on rice. Sprinkle with sesame seeds if desired.
05 - Roll nori into cone shape starting from rice-filled corner, rolling tightly. Seal edge with a few grains of rice. Repeat with remaining ingredients to make 8 hand rolls.
06 - Serve immediately with soy sauce, pickled ginger, and wasabi on the side.
