Name: Assorted fresh sushi rolls
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 1 serving
Ingredients: 3 tbsp white short-grain rice; 3 tbsp water; 1 tbsp rice vinegar; 1/2 tsp sugar; 1/4 tsp salt; 2 nori sheets; 5 oz sushi-grade salmon, cut into long strips; 3 oz imitation crab, shredded; 1 tbsp avocado, sliced into thin wedges; 1 oz cucumber, cut into matchsticks; 1 tbsp low-sodium soy sauce; 1 1/2 tsp wasabi

Nutrition

Per serving

533 calories

Protein: 40g; 30% of calories
Carbs: 48g; 35% of calories
Fat: 21g; 35% of calories

Instructions

Prep 35 min · Cook 25 min

Rinse the rice until the water runs clear. Combine the rice and water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 10 minutes.
While the rice rests, whisk the rice vinegar, sugar, and salt in a small bowl until dissolved. Transfer the warm rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature for 15 minutes.
While the rice cools, slice the salmon, imitation crab, avocado, and cucumber.
Place a nori sheet on a sushi mat. Spread half the cooled rice over the nori, leaving a 1 inch border at the top. Arrange half the salmon, crab, avocado, and cucumber in a line across the center. Roll the mat tightly away from you, wetting the top border with a little water to seal. Repeat for the second roll.
Using a very sharp knife dipped in water, slice each roll into 8 pieces. Serve with soy sauce and wasabi.

Nutrition

Ingredients

Instructions

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