Avocado and Crab Sushi Roll
Discover the perfect combination of creamy, fresh, and savory flavors with our Avocado and Crab Sushi Roll recipe, your next sushi night showstopper! Featuring tender sushi rice seasoned with a tangy rice vinegar blend, these homemade rolls are filled with luscious strips of ripe avocado, delicate crab meat, and crunchy cucumber for a satisfying bite. Wrapped tightly in nori sheets and rolled with the help of a bamboo mat, each slice offers the perfect balance of textures. Whether you're a sushi-making novice or a seasoned pro, this 35-minute recipe is simple, fun, and perfect for sharing. Serve with soy sauce, wasabi, and pickled ginger for an authentic Japanese-inspired experience that's sure to impress!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 1 large Avocado
- 8 ounces Crab meat
- 1 small Cucumber
- (for serving) Soy sauce
- (optional, for serving) Wasabi
- (optional, for serving) Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain thoroughly.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and cook for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.
While the rice is resting, mix the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Slice the avocado into thin strips and set aside. Peel the cucumber, halve it lengthwise, and remove the seeds. Cut into thin strips.
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down.
Dampen your hands with water to prevent sticking, and spread about 1/4 of the prepared sushi rice evenly over the nori, leaving a 1-inch border at the top.
Lay strips of avocado, cucumber, and about 2 ounces of crab meat horizontally along the bottom edge of the rice.
Using the bamboo mat, carefully lift the edge nearest you and begin to roll the sushi away from you, tucking the fillings in tightly.
Continue to roll, applying gentle pressure to form a tight cylinder. Use the mat to shape and press the roll together.
Remove the roll from the mat and place it seam-side down. Use a sharp knife to slice the roll into 6-8 pieces, wiping the knife with a damp towel between cuts for clean slices.
Repeat the process with the remaining ingredients to make additional rolls.
Serve the avocado and crab sushi rolls with soy sauce, wasabi, and pickled ginger. Enjoy!
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.4 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 588 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
