Asia:
Japan:
Japanese Homemade Sushi
INGREDIENTS:
1 ⅓ cups water
⅔ cup uncooked short-grain white rice
3 tablespoons rice vinegar
3 tablespoons white sugar
4 sheets nori seaweed sheets
½ pound imitation crabmeat, flaked
1 avocado – peeled, pitted, and sliced
½ cucumber, peeled, cut into small strips
2 tablespoons pickled ginger
INSTRUCTIONS:
Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside.
Lay nori sheets on a baking sheet.
Heat nori in the preheated oven until warm, 1 to 2 minutes.
Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center.
Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients.
Use a wet, sharp knife to cut each roll into 4 to 6 slices.
NOTE:
Sushi rolls can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat.
Serve with teriyaki sauce and wasabi.
TIP:
If you do not have a bamboo sushi mat, the easiest way to roll sushi is with a clean dish towel.
