Crab Sushi Roll
Craft your own fresh and flavorful Crab Sushi Rolls with this easy-to-follow recipe that's perfect for sushi lovers of any skill level. Highlighting premium ingredients like tender sushi rice, imitation crab meat, crisp cucumber, and creamy avocado, this recipe combines savory and refreshing flavors for a restaurant-quality experience at home. Learn to master the art of sushi rolling with a bamboo mat and enjoy the satisfaction of creating perfectly tight, beautifully sliced rolls. With just 30 minutes of prep and simple techniques, these rolls are ideal for a weeknight treat or impressing guests at your next gathering. Pair your sushi with soy sauce, pickled ginger, and a kick of wasabi for a delightful taste of Japan right from your kitchen! Perfect for curious cooks or sushi enthusiasts, this recipe will have you rolling like a pro in no time.
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 0.25 cups Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 sheets Nori sheets
- 8 ounces Imitation crab meat
- 1 small Cucumber
- 1 medium Avocado
- optional for serving Soy sauce
- optional for serving Pickled ginger
- optional for serving Wasabi
Instructions
Rinse the sushi rice in a colander under cold water until the water runs clear to remove excess starch.
Combine the rinsed sushi rice and 2 cups of water in a rice cooker. Cook according to the rice cooker's instructions until rice is tender.
In a small saucepan, heat rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve. Do not let it boil.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture using a wooden paddle. Allow the rice to cool to room temperature.
While the rice cools, prep your fillings by slicing the cucumber into thin strips and pit and slice the avocado.
Place a bamboo sushi mat on a flat surface and lay a sheet of nori, shiny side down, on the mat.
Wet your hands with water to prevent sticking and spread a thin, even layer of cooled sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange a line of imitation crab meat, cucumber strips, and avocado slices along the bottom edge of the rice.
Using the bamboo mat, carefully roll the nori over the filling, applying gentle pressure to ensure the roll is tight and secure.
Continue rolling using the mat to help shape and compact the roll, sealing it with the exposed 1-inch border at the end.
Use a sharp knife moistened with water to slice the roll into even pieces.
Serve the crab sushi rolls with soy sauce, pickled ginger, and wasabi on the side if desired.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 3975 mg | 173% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 43.6 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1548 mg | 33% | |
*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.
