All Recipes Appetizers and Snacks Spicy

Ingredients

⅔ cup uncooked short-grain white rice 3 tablespoons rice vinegar 3 tablespoons white sugar 1 ½ teaspoons salt 4 sheets nori seaweed sheets ½ cucumber, peeled, cut into small strips 2 tablespoons pickled ginger 1 avocado ½ pound imitation crabmeat, flaked

Nutrition Info

152.2 calories carbohydrate: 25.8 g cholesterol: 5.7 mg fat: 3.9 g fiber: 2.4 g protein: 3.9 g saturatedFat: 0.6 g servingSize: - sodium: 702.5 mg sugar: 7.4 g transFat: : - unsaturatedFat: : -

In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar,and salt. Blend the mixture into the rice.
Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
Cut each roll into 4 to 6 slices using a wet, sharp knife.

8 appetizer servings

Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.