A great dish when you're craving sushi, but don't have time for rolling! Veggie measurements are general guidelines - add as much or as little as you'd like and don't be afraid to create your own roll.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and rice to a boil in a saucepan, about 5 minutes. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

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  • Combine rice vinegar, sugar, and salt to a slight boil in a saucepan, about 5 minutes. Stir until dissolved and let cool 2 minutes. Pour mixture over cooked rice. Transfer to a serving bowl.

  • Combine carrot, cucumber, crab sticks, ginger, water, wasabi, and oil in a bowl.

  • Combine wet crab mixture with cooked rice in the serving bowl. Add avocado and nori just before serving. Sprinkle sesame seeds on top.

Cook's Note:

The wet crab mixture sits well in the fridge overnight, unlike sushi rice. Do the chopping a day in advance and make the rice the day of serving.

Nutrition Facts

727 calories; protein 15.1g; carbohydrates 123.4g; fat 17.4g; cholesterol 16.8mg; sodium 2415.2mg. Full Nutrition
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