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Cucumber Avocado Crab Sushi Roll

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“From All Recipes. I think I'll try this with canned crab instead of imitation.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, bring 1 1/3 cups water to a boil.
  2. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
  3. Preheat oven to 300°F (150°C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
  4. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer.
  5. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice.
  6. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
  7. Cut each roll into 4 to 6 slices using a wet, sharp knife.

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