Asia: Japan: Japanese Homemade Sushi






Japanese Homemade Sushi



1 ⅓ cups water

 cup uncooked short-grain white rice

3 tablespoons rice vinegar

3 tablespoons white sugar

1 ½ teaspoons salt

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



Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).

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.



Sushi rolls can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat.

Serve with teriyaki sauce and wasabi.



If you do not have a bamboo sushi mat, the easiest way to roll sushi is with a clean dish towel.

Author: orenalwpusr

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