- 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
- 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
Prepare rice according to package directions. Stir in vinegar and salt; cool.
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.
Arrange 2 avocado slices, 2 carrot strips, 2 cucumber strips, and 2 crab halves along the top third of the rice-covered nori.
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.