Home made sushi

Sushi rolls can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.

• 1 ⅓ cups water

• ⅔ cup uncooked short-grain white rice

• 3 tablespoons rice vinegar

• 3 tablespoons white sugar

• 1 ½ teaspoons salt

• 4 sheets nori seaweed sheets

• ½ pound imitation crabmeat, flaked

• 1 avocado - peeled, pitted, and sliced

• ½ cucumber, peeled, cut into small strips

• 2 tablespoons pickled ginger

• 1. Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  2. Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside.

  3. Lay nori sheets on a baking sheet.

  4. Heat nori in the preheated oven until warm, 1 to 2 minutes.

  5. Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center. Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients.

  6. Use a wet, sharp knife to cut each roll into 4 to 6 slices.

  Tips

  If you do not have a bamboo sushi mat, the easiest way to roll sushi is with a clean dish towel.