Sushi Roll
A classic sushi roll filled with cucumber, crab, and creamy mayo, topped with tobiko and a drizzle of sweet eel sauce. Perfect for a fun homemade sushi night.
- Total time
- 40 min
- Servings
- 4
- Calories
- 350
- Protein
- 12g
Ingredients
- 2 cups sushi rice
- 4 sheets nori sheets
- 1 medium cucumber
- 8 sticks imitation crab
- 3 tbsp mayonnaise
- 2 tbsp tobiko
- 2 tbsp eel sauce
Instructions
- 1
Cook the 2 cups sushi rice according to package directions, then let it cool to room temperature. Season with a little rice vinegar if you have it.
- 2
Slice the 1 cucumber into thin strips and shred the 8 imitation crab sticks into a bowl. Mix the crab with the 3 tbsp mayonnaise until well combined.
- 3
Place 1 nori sheet shiny side down on a bamboo mat. Wet your hands and spread about 1/2 cup of rice evenly over the nori, leaving a 1-inch strip at the top edge.
- 4
Arrange a line of the crab mixture and cucumber strips across the center of the rice. Roll the mat away from you, pressing gently to form a tight cylinder.
- 5
Repeat with the remaining nori, rice, and filling. Slice each roll into 6-8 pieces with a sharp, damp knife.
- 6
Top the rolls with the 2 tbsp tobiko and drizzle with the 2 tbsp eel sauce before serving.
Tools you’ll need
- bamboo sushi mat
- sharp knife
- mixing bowl
- pot with lid
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