Veggie-Surimi Sushi

Veggie-Surimi Sushi

This is a great introduction to sushi. The ingredients are familiar, and the flavor is mild. Kids love it.

Cooking Light OCTOBER 2003

  • Yield: 6 servings (serving size: 8 pieces)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 11%
  • Fat: 4.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 10.4g
  • Carbohydrate: 64.7g
  • Fiber: 3.9g
  • Cholesterol: 19mg
  • Iron: 3.4mg
  • Sodium: 883mg
  • Calcium: 32.6mg

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Veggie-Surimi Sushi Recipe