Ingredients
- 2 cups sushi rice cooked
- 1/4 cup seasoned rice vinegar
- 4 half sheets nori
- 1 teaspoon sesame seeds
- 8 pieces imitation crab
- 1 small cucumber cut into matchsticks
- 1 avocado thinly sliced
- Soy sauce for serving
- Wasabi for serving
- Pickled ginger for serving
Instructions
- Season the cooked sushi rice with the rice vinegar, fanning and stirring until it reaches room temperature.
- Place a sheet of nori on a bamboo rolling mat covered with plastic wrap, rough side facing up.
- Wet your hands and spread a handful of rice evenly over the nori, leaving a 1/4-inch border at the top. Sprinkle with sesame seeds.
- Flip the nori and rice over so the nori is facing up.
- Arrange imitation crab, cucumber, and avocado in a horizontal row about 1 inch from the bottom.
- Using the bamboo mat, roll the nori over the filling, squeezing gently to form a tight roll.
- Transfer the roll to a cutting board and slice into 6 equal pieces with a sharp, damp knife.
- Serve with soy sauce, wasabi, and pickled ginger.
