Hand-held nori wraps with seasoned rice, avocado, cucumber, and crab for fresh Japanese-style dining.
# What You Need:
→ Sushi Rice
01 - 1 cup sushi rice (short-grain Japanese rice)
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
→ Fillings
06 - 1 ripe avocado, sliced
07 - 1/2 English cucumber, julienned
08 - 4 ounces cooked crab meat, shredded
09 - 1 tablespoon mayonnaise (optional)
10 - 1 teaspoon toasted sesame seeds (optional)
→ Wrapping
11 - 4 sheets nori (roasted seaweed), halved
→ Accompaniments
12 - Soy sauce, for serving
13 - Pickled ginger, for serving
14 - Wasabi, for serving
# How To Make:
01 - Rinse sushi rice under cold water until water runs clear, then drain thoroughly.
02 - Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
03 - Mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into cooked rice and allow to cool to room temperature.
04 - Optionally, combine crab meat with mayonnaise to enhance creaminess.
05 - Place a half-sheet of nori shiny side down on palm or bamboo mat. Spread 2 to 3 tablespoons of sushi rice diagonally on one corner.
06 - Layer avocado slices, julienned cucumber, and crab mixture atop the rice. Sprinkle sesame seeds if desired.
07 - Roll nori into a cone starting at the rice-filled corner, rolling tightly and sealing the edge with a few grains of rice.
08 - Repeat assembly and rolling steps to create eight hand rolls.
09 - Serve immediately accompanied by soy sauce, pickled ginger, and wasabi.
