Easy Sushi

Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi. The veggies you use can also be changed. I prefer carrots in place of the cucumber.

Original recipe yield:

8 appetizer servings

PREP TIME 45 Min
READY IN 45 Min


INGREDIENTS

* 2/3 cup uncooked short-grain white rice
* 3 tablespoons rice vinegar
* 3 tablespoons white sugar
* 1 1/2 teaspoons salt
* 4 sheets nori seaweed sheets
* 1/2 cucumber, peeled, cut into small strips
* 2 tablespoons pickled ginger
* 1 avocado
* 1/2 pound imitation crabmeat, flaked

DIRECTIONS

1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
2. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
3. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
4. Cut each roll into 4 to 6 slices using a wet, sharp knife.

Tip

If you do not have a bamboo sushi mat, the easiest way to roll the sushi is to use a clean dish towel.