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Veggie-Surimi Sushi

Yield 6 servings (serving size: 8 pieces)
This is a great introduction to sushi. The ingredients are familiar, and the flavor is mild. Kids love it.


  • 2 cups sushi rice or other short-grain rice
  • 1/3 cup seasoned rice vinegar
  • 1 1/2 teaspoons salt
  • 6 nori (seaweed) sheets
  • 12 (1/4-inch) slices peeled avocado
  • 12 (1/4-inch) julienne-cut carrot strips
  • 12 (1/4-inch) julienne-cut seeded peeled cucumber strips
  • 6 imitation crab sticks, halved lengthwise

Nutrition Information

  • calories 345
  • caloriesfromfat 11 %
  • fat 4.4 g
  • satfat 0.7 g
  • monofat 2.5 g
  • polyfat 0.7 g
  • protein 10.4 g
  • carbohydrate 64.7 g
  • fiber 3.9 g
  • cholesterol 19 mg
  • iron 3.4 mg
  • sodium 883 mg
  • calcium 32.6 mg

How to Make It

  1. Prepare rice according to package directions. Stir in vinegar and salt; cool.

  2. Cut off the top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 1 cup rice over nori with moist hands, leaving a 1-inch border on one long end of nori.

  3. Arrange 2 avocado slices, 2 carrot strips, 2 cucumber strips, and 2 crab halves along the top third of the rice-covered nori.

  4. Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, 5 minutes. Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice, avocado, carrot, cucumber, and crab sticks.