Ingredients
Sushi Rice
- 1 cup Sushi Rice (cooked, see Notes)
Fillings
- ½ Avocado
- 1 Cucumber
- 6 pcs Surimi (aka imitation crab, see Notes)
Other Ingredients
- 2 sheets Nori Seaweed (see Notes)
- 4 Tablespoon Japanese Mayonnaise (see Notes)
- 2 Tablespoon Sesame Seeds (see Notes)
Instructions
- Prepare the fillings: Cut the avocado into thin slices. Peel the cucumber and cut it lengthwise into halves to create long strips.
- Set up the sushi mat: Place the nori seaweed sheet on a sushi mat wrapped with plastic wrap to prevent sticking.
- Spread rice on nori: Spread about half of the cooked sushi rice evenly over the entire surface of the nori sheet, completely covering it. Set aside 2-3 tablespoons of rice for the next step.
- Create the roll base: Flip the nori so that rice faces down and spread the reserved 2-3 tablespoons of rice over one half of the seaweed, leaving about a 1-inch gap from the bottom edge. Spread evenly.
- Add the mayonnaise: Squeeze Japanese mayonnaise in a thin line along the center of the rice on the half with rice spread.
- Arrange fillings: Place the cucumber half over the mayonnaise line, then arrange 3 slices of avocado in a line on top, followed by 3 pieces of surimi placed centrally.
- Roll the sushi: Lift the edge of the seaweed closest to you using the sushi mat, and begin rolling the sushi away from you, ensuring it is tight and compact by pressing gently with both hands as you roll.
- Apply sesame seeds: Place the rolled sushi on one side of the sushi mat, sprinkle sesame seeds over the free portion of the mat, and roll the sushi over the seeds so that the outside is fully coated with sesame seeds.
- Slice the roll: Remove the sushi roll from the mat and slice into approximately 8 pieces, each about 1 inch (2 centimeters) thick.
- Serve: Arrange the sushi slices on a serving plate and enjoy with soy sauce, wasabi, and pickled sliced ginger for dipping.
Notes
- Cook sushi rice according to package instructions, ensuring it is sticky but not mushy. Season with rice vinegar, sugar, and salt for authentic taste.
- Surimi is imitation crab meat; alternatives include real crab or cooked shrimp.
- Use good-quality nori sheets specifically designed for sushi to ensure crispness and flavor.
- Japanese mayonnaise has a richer flavor and creamier texture than regular mayonnaise; Kewpie brand is preferred.
- To prevent rice sticking to your hands or mat, keep them slightly damp when handling sushi.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: Japanese
