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Sushi Rice Avocado Crab Rolls

Sushi Rice Avocado Crab Rolls: Fresh, Easy & Delicious Treats

Sushi Rice Avocado Crab Rolls offer a delightful blend of seasoned rice, crab, and creamy avocado, wrapped in nori for a delicious experience.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 rolls
Course: Lunch
Cuisine: Japanese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Rice
  • 1 cup sushi rice use short-grain Japanese rice for best results
  • 1.25 cups water for cooking the rice
  • 2 tablespoons rice vinegar adds tangy flavor
  • 1 tablespoon sugar balances vinegar taste
  • 0.5 teaspoon salt enhances flavors
For the Filling
  • 1 large avocado choose ripe for smooth texture
  • 1 medium English cucumber julienned for easier layering
  • 8 ounces crab meat can use real or imitation
  • 1 tablespoon mayonnaise optional for extra creaminess
For Assembly
  • 4 sheets nori seaweed sheets for wrapping
  • 2 tablespoons toasted sesame seeds optional for topping
For Serving
  • 0.5 cup soy sauce for dipping
  • 1 jar pickled ginger palate cleanser
  • 1 small wasabi to taste

Equipment

  • medium-sized saucepan
  • fine mesh strainer
  • Large Bowl
  • bamboo sushi mat

Method
 

Preparation
  1. Rinse 1 cup of sushi rice under cold water until the water runs clear and drain thoroughly.
  2. Combine the rinsed sushi rice with 1 ¼ cups of water in a saucepan, bring to a boil, reduce to low, cover, and simmer for 15 minutes.
  3. Remove from heat and let it stand, covered, for another 10 minutes.
  4. Mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and ½ teaspoon of salt in a bowl until dissolved.
  5. Fold the vinegar mixture into the cooled rice without mashing the grains.
  6. Combine 8 ounces of crab meat with 1 tablespoon of mayonnaise in a bowl.
Assembly
  1. Lay a half-sheet of nori shiny side down on a clean surface and spread 2-3 tablespoons of seasoned sushi rice diagonally.
  2. Layer slices of ripe avocado, julienned cucumber, and a generous spoonful of creamy crab mixture on top.
  3. Starting from the rice-filled corner, roll the nori away from you to create a cone shape, sealing with rice if necessary.
  4. Serve immediately with soy sauce, pickled ginger, and wasabi.

Nutrition

Serving: 1rollCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 500mgPotassium: 350mgFiber: 4gSugar: 2gVitamin A: 250IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

For best results, use fresh ingredients and allow the sushi rice to cool completely before rolling.

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