Ingredients
Equipment
Method
Instructions:
- Start by cooking your sushi rice according to the package instructions. Once cooked, allow it to cool slightly before seasoning it with a mixture of rice vinegar, sugar, and salt.
- In a mixing bowl, combine the mayonnaise and sriracha sauce. Adjust the amount of sriracha according to your spice preference.
- Lay your bamboo sushi mat on a clean surface. Place a sheet of nori on the mat, shiny side down. Make sure you have your sushi rice, spicy sauce, and filling ingredients ready to go.
- Wet your hands to prevent sticking, then grab a handful of sushi rice and spread it evenly over the nori, leaving about an inch of space at the top edge.
- Drizzle a line of the spicy mayonnaise mixture along the center of the rice. Then, layer the julienned cucumber, sliced avocado, and shredded imitation crab meat over the sauce.
- Using the bamboo mat, carefully lift the edge of the mat closest to you and begin rolling it away from you, tucking the filling inside as you go.
- Once you reach the edge of the nori without rice, dampen it with a bit of water to seal the roll. Press gently to secure it.
- Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to achieve clean edges.
- Arrange the slices on a plate and sprinkle with sesame seeds. Serve with extra spicy mayonnaise and soy sauce for dipping!
Notes
- Store uncut rolls in an airtight container in the refrigerator for up to 24 hours.
- Experiment with different fillings like marinated tofu for a vegetarian option.
- Use a sharp knife to ensure clean cuts for your rolls.