Name: Carolina crunchy sushi roll
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 1 serving
Ingredients: 1/3 cup sushi rice, rinsed; 3 tbsp water; 1 1/2 tsp rice vinegar; 1/2 tsp sugar; 1/4 tsp salt; 1 nori; 5 oz smoked salmon, sliced into strips; 4 oz imitation crab, shredded; 1 oz cucumber, seeded and cut into matchsticks; 1 1/2 tsp light mayonnaise; 3/4 tsp sriracha; 5 g crispy fried onions

Instructions

Prep 35 min · Cook 20 min

Combine the rinsed sushi rice and water in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let sit, still covered, to steam.
In a small bowl, whisk together the rice vinegar, sugar, and salt. Transfer the warm rice to a non-metallic bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
Stir the light mayonnaise and sriracha together in a small bowl until smooth to make the spicy mayo.
Place the nori sheet on a sushi mat. Keep a small bowl of water nearby to wet your fingers so the rice doesn't stick. Spread the seasoned rice in a thin, even layer over the nori, leaving a 1-inch border at the top. Arrange the smoked salmon strips, shredded crab, and cucumber matchsticks in a thick line across the bottom third of the rice.
Dab the top border of the nori with a little water. Using the mat, roll the sushi tightly from the bottom. Once sealed, use a very sharp wet knife to slice the roll into 8 to 10 even pieces.
Arrange the sushi pieces on a plate. Drizzle each piece with the spicy mayo and sprinkle with the crispy fried onions.

Nutrition

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Instructions

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