Ingredients
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1/2 teaspoon sugar
- 1 pinch salt
- 6 ounces imitation crab meat
- 2 tablespoons mayonnaise
- 1 teaspoons sriracha sauce or more to taste
- 2 sheets nori
- 1/2 avocado sliced
- 1/2 cucumber julienned
- Sesame seeds for garnish
Instructions
- Cook sushi rice according to package instructions. Once cooked, season with rice vinegar, sugar, and a pinch of salt. Allow to cool to room temperature.
- In a bowl, mix the imitation crab meat with mayonnaise and sriracha sauce. Adjust the amount of sriracha based on your spice preference.
- Place a nori sheet on a bamboo sushi mat. Evenly spread a layer of prepared sushi rice over the nori, leaving a small margin at the top edge. Layer the spicy crab mixture, cucumber, and avocado slices over the rice.
- Carefully roll the sushi using the mat, pressing gently to ensure the roll is compact. Seal the edge of the nori with a little water.
- Slice the roll into 6-8 pieces using a sharp, wet knife to prevent sticking. Garnish with sesame seeds.
