Ingredients:

  • 2 cups (400g) short-grain Japanese sushi rice
  • 2 ¼ cups (530ml) water
  • 3 tbsp (45ml) rice vinegar
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (6g) salt
  • 3 tbsp (25g) toasted sesame seeds
  • 8 oz (225g) imitation crab (kanikama), finely shredded
  • 2 tbsp (30g) Kewpie mayonnaise
  • 1 tsp (5ml) sriracha
  • ½ tsp (3g) sugar
  • 3 sheets (approx. 21g each) Nori (seaweed), halved lengthwise
  • 1 large (150g) avocado, thinly sliced
  • 1 medium (100g) cucumber, julienned into matchsticks

Instructions:

  1. Rinse the sushi rice in a fine-mesh strainer until the water runs clear to remove excess starch.
  2. Cook the rice as directed. While hot, gently fold in the mixture of rice vinegar, sugar, and salt using a rice paddle.
  3. Spread the seasoned rice on a tray and allow it to cool to room temperature.
  4. In a small bowl, combine shredded imitation crab, Kewpie mayonnaise, sriracha, and sugar until well-incorporated.
  5. Place a half-sheet of nori on a plastic-wrap-covered bamboo mat. Wet fingers with water and spread a thin, even layer of rice over the nori, leaving a ½ inch strip of bare seaweed at the top.
  6. Sprinkle toasted sesame seeds over the rice layer.
  7. Carefully flip the nori over so the rice side is facing down on the plastic wrap.
  8. Lay a strip of crab salad, slices of avocado, and cucumber matchsticks across the nori.
  9. Use the bamboo mat to roll the sushi tightly, ensuring a secure seal at the top.