Ingredients:

  • 1.5 cups Sushi Rice (Koshihikari or Calrose)
  • 2 cups Water
  • 3 tbsp Rice Vinegar
  • 1 tbsp Granulated Sugar
  • 0.5 tsp Sea Salt
  • 3 sheets Nori seaweed, halved
  • 0.5 cup Imitation Crab (Surimi), shredded
  • 1 tbsp Kewpie Mayo
  • 1 large Avocado, thinly sliced
  • 1 English Cucumber, julienned
  • 6 oz Sashimi-grade Atlantic Salmon, thinly sliced
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook with 2 cups of water in a rice cooker or stovetop for approximately 10 minutes or until water is absorbed.
  2. In a small bowl, whisk together rice vinegar, sugar, and sea salt. Fold the mixture into the warm rice. Spread the rice onto a flat baking sheet to cool it quickly to room temperature.
  3. Mix the shredded imitation crab with Kewpie mayo in a small bowl. Prepare your rolling station by covering a bamboo mat (makisu) with plastic wrap.
  4. Place a half-sheet of nori on the mat. With damp hands, spread a thin layer of seasoned rice edge-to-edge over the nori. Flip the nori so the rice side is facing down.
  5. Place the crab mixture, julienned cucumber, and avocado slices in the center of the nori. Roll tightly using the bamboo mat to create a uniform cylinder.
  6. Drape the thin slices of salmon over the top of the roll. Cover with plastic wrap and use the mat to gently press the salmon onto the roll.
  7. Using a very sharp, damp knife, slice the roll into 8 even pieces. Garnish with toasted sesame seeds and serve with wasabi and ginger.