Sushi Rolls at Home
Crispy-outside, tender-inside sushi rolls with cucumber, avocado, and imitation crab, served with soy sauce and wasabi. No special training required — just precision and a bamboo mat.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
- 1.5 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- 4 sheets nori sheets (seaweed)
- 6 oz imitation crab
- 1 whole avocado
- ½ whole English cucumber
- 3 tbsp soy sauce
- 1 tbsp wasabi
Instructions
- 1
Mix rice vinegar and sugar together until sugar dissolves, ~30 seconds.
- 2
Fold vinegar mixture into cooked sushi rice; let cool to room temperature, ~5 minutes.
- 3
Slice avocado in half lengthwise, remove the pit, and cut into thin lengthwise strips.
- 4
Slice cucumber lengthwise into thin matchsticks; cut crab into thin lengthwise strips.
- 5
Place nori shiny-side down on bamboo mat. Spread thin layer of rice across nori, leaving 1 inch at top.
- 6
Arrange cucumber, crab, and avocado in a horizontal line across the center of rice.
- 7
Roll tightly using mat, pressing gently until the seam seals, then slice into 6 equal pieces with a wet, sharp knife.
- 8
Repeat with remaining nori sheets and fillings until you have 4 rolls total.
- 9
Arrange rolls on a plate. Serve soy sauce and wasabi on the side.
Tools you’ll need
- bamboo sushi mat
- sharp chef's knife (8-inch minimum)
- cutting board
- small bowl
- spoon or rice paddle
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