Ingredients:

  • 1 cup (200g) Sushi Rice, short-grain
  • 1 1/4 cups (300ml) Water
  • 3 tablespoons (45ml) Rice Vinegar
  • 2 tablespoons (25g) Granulated Sugar
  • 1 teaspoon (5g) Salt
  • 4 sheets Nori Seaweed
  • 8 ounces (225g) Imitation Crab Meat (or real crab meat), flaked
  • 1 Avocado, ripe but firm, thinly sliced
  • 1 Cucumber, seeded and cut into thin strips
  • 1 tablespoon (15ml) Mayonnaise (Japanese Kewpie preferred)
  • Sesame seeds for garnish (optional)

Instructions:

  1. Cook the Sushi Rice: Rinse the rice, cook it in a rice cooker or saucepan according to instructions, and let it steam.
  2. Prepare the Sushi Vinegar: Combine rice vinegar, sugar, and salt in a small saucepan and heat until sugar and salt dissolve. Let cool.
  3. Season the Rice: Gently fold the sushi vinegar mixture into the cooked rice.
  4. Prepare the Filling Ingredients: Slice the avocado and cucumber. Flake the imitation crab (or real crab meat).
  5. Assemble the Maki Rolls: Cover the rolling mat with plastic wrap. Place a nori sheet shiny-side down on the mat.
  6. Spread the Rice: Wet your hands and spread a thin, even layer of rice over the nori, leaving about 1 inch of nori exposed at the top.
  7. Add the Filling: Arrange a line of crab, avocado, and cucumber about 1 inch from the bottom edge of the rice. Drizzle with mayonnaise.
  8. Roll the Sushi: Using the rolling mat, carefully roll the sushi tightly, starting from the bottom edge.
  9. Seal and Shape: Press the mat firmly around the roll to seal it.
  10. Slice the Maki: Wet your knife and slice the roll into 6-8 even pieces.
  11. Garnish and Serve: Arrange the sushi pieces on a plate, garnish with sesame seeds (optional), and serve.