Avocado And Crab-Meat Sushi

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#69888

Simple sushi rolls made with rice, cucumber, avocado, and crab meat.

serves/makes:

ready in:
under 30 minutes

2 reviews

ingredients

sushi rice
1 cup white short-grain rice
1 1/4 cup water
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon dry sherry
1/2 teaspoon salt
1/2 avocado
fresh lemon juice for rubbing the avocado
3 pcs (8- by 7-inch size) toasted nori sheets
1/2 cucumber, peeled and cut lengthwise into 1/4-inch strips, discarding the seeds
1/4 pound fresh King crab meat, thawed if frozen, picked over, and drained
wasabi (Japanese horseradish) paste to taste
soy sauce, optional
pickled ginger, optional

directions

Make the rice: In a large fine sieve rinse the rice under running cold water until the water runs clear with no milky residue and drain it well.

In a large heavy saucepan combine the rice with water, bring the water to a boil, and simmer the rice, covered tightly, for 15 minutes, or until the water is absorbed and the rice is tender. Remove the pan from the heat, let the rice stand, covered tightly, for 10 minutes, and transfer it to a jelly-roll pan, spreading it in an even layer. Keep the rice warm, covered.

In a saucepan whisk together the vinegar, the sugar, the Sherry, and the salt, simmer the mixture until the sugar is dissolved, and let it cool. Sprinkle the rice with as much of the vinegar mixture as necessary to moisten it lightly, tossing it carefully, and cover it with a dampened cloth. (Do not chill the rice.) The rice may be made 3 hours in advance and kept, covered with the dampened cloth, at room temperature.

Peel and pit the avocado, rubbing it with the lemon juice, and cut it into 1/4-inch-thick strips. Heat the nori in a preheated 350F. oven for 10 minutes, or until it is softened slightly, and keep it warm. Working with one sheet of nori at a time and with a long side facing you, spread about 3/4 cup of the rice in an even layer on each sheet, leaving a 1/2-inch border on the long sides.

Arrange some of the avocado strips horizontally across the middle of the rice and arrange some of the cucumber strips and the crab meat on top of the avocado. Dab the crab meat with the wasabi and beginning with a long side roll up the nori tightly jelly-roll fashion. Cut each roll with a sharp knife into 3/4-inch-thick slices and serve the rolls with the soy sauce, the additional wasabi, and the ginger.

added by

sandyu42

recipe tips

When spreading the rice on the nori sheet, keep a bowl of water nearby to wet your fingers, preventing the rice from sticking to your hands.

Make sure the avocado and cucumber are sliced thinly so they roll easily and evenly.

The nori sheets should be toasted just enough to be pliable, but not too crispy or they will crack when rolled.

When cutting the sushi rolls, use a sharp knife and clean it between cuts for neater slices.

Serve with soy sauce, pickled ginger, and wasabi on the side.

common recipe questions

Can I substitute the King crab meat with something else?

Yes, you can substitute it with imitation crab sticks or cooked shrimp.

Is it necessary to use a bamboo mat for rolling sushi?

While a bamboo mat helps achieve a tighter roll, it's not absolutely necessary. You can roll the sushi using just your hands or a piece of parchment paper.

Can I make sushi rice in a rice cooker?

Yes, you can make sushi rice in a rice cooker. Just follow the standard cooking instructions for white rice, then season it as per the recipe.

How long can I store the sushi rolls?

It's best to consume sushi rolls immediately after preparation. However, you can refrigerate them for up to 24 hours, making sure they're wrapped tightly in cling film.

Is there a substitute for rice vinegar?

If you don’t have rice vinegar, apple cider vinegar is a suitable substitute, although it has a slightly different flavor.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Valerie REVIEW:
October 21, 2013

This is an easy sushi recipe, even for inexperienced cooks as the directions are pretty detailed. One point though I'd like to note is that you need to use a non-reactive pan to mix the sushi rice with the vinegar mixture or you may have problems. I cooled the rice in a jelly roll pan but then put it in a bowl to mix with the vinegar before assembling. It works easiest to roll the sushi if you have a bamboo sushi mat but you could also use plastic wrap to help roll it. We really loved the finished sushi.
sushifanatic REVIEW:
October 1, 2013

Sushi in restaurants is so ridiculously expensive so I've been trying to make more at home and improve my technique. This recipe first of all is delicious. But I mostly wanted to comment on the directions. They are very detailed and good for a beginner or pro. So many sushi recipes assume a knowledge of how to properly cook the rice and at what temp it should be held - both of which are extremely important for good sushi. I've made this recipe twice now, once with the crab and once with lobster. We very much enjoy this recipe and look forward to trying more from this website.