Effortless Sushi Roll Crab (Print Version)
# Ingredients:
→ Rice Layer
01 -
1 cup of cooked and cooled sushi or brown rice, kept at room temp
→ Wrap & Fillings
02 -
3 pieces of imitation crab sticks
03 -
1 to 2 sheets of nori seaweed (small-sized, or trim down the bigger ones with scissors)
04 -
Half an avocado, thinly sliced into creamy sections
05 -
Optional: a little cream cheese for added smoothness
06 -
Half a cucumber, sliced into refreshing, thin matchsticks
→ Sauces & Crunch Toppings
07 -
2 tablespoons of spicy mayo
08 -
1/4 cup of crispy French fried onions for crunch
09 -
Optional: panko breadcrumbs to give more crunchiness on top
10 -
1 tablespoon of eel or oyster sauce (usually stocked in the Asian foods aisle)
# Instructions:
01 -
Cut all your filling ingredients into small, tidy pieces to make sure that every single bite has great flavor balance.
02 -
Cover your sushi mat with a layer of plastic wrap. Spread your rice evenly over it, then take another piece of plastic wrap to cover the top. Use a rolling pin to flatten the rice into a rectangular sheet, about 1/2 inch thick, and large enough to fit a nori sheet.
03 -
Peel the top layer of plastic wrap off and carefully set your nori on top of the rice, shiny side facing upward. This will be the base for the filling.
04 -
Line up your avocado slices, cucumber strips, and crab sticks down the middle of the nori. Then lightly drizzle some spicy mayo and eel/oyster sauce to layer those tasty flavors.
05 -
Grab the plastic wrap from underneath to nudge the roll closed from both sides. Press gently but firmly with your hands, a towel, or a rolling mat until the roll is a nice, round cylinder.
06 -
Drizzle some more spicy mayo and eel/oyster sauce over your roll. Sprinkle French fried onions and optional panko crumbs for extra texture.
07 -
Using a sharp knife (dip it in water or rice vinegar between cuts to avoid sticking), slice the roll into even pieces. Place them on a plate and enjoy your personalized sushi!
# Notes:
01 -
Blends classic sushi tastes with a fun, modern spin
02 -
To keep your cuts clean and neat, wet the knife with water or dab it with rice vinegar between each slice