Ingredients
4
4 servings
- •1 ½ cups sushi rice, or Japanese short-grain white rice
- •2 cups water
- •½ cup rice wine vinegar
- •¼ cup sugar
- •⅛ cup sake
- •12 ounces imitation crabmeat, flaked
- •1 cup seeded and chopped cucumber
- •1 avocado, chopped
- •1 tablespoon soy sauce, or to taste
Instructions
- Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
- Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
- Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.
Nutritional Facts
Per 4 servings
- Calories: 491
- Carbohydrate: 90g
- Fat: 8g
- Fiber: 6g
- Protein: 13g
- Sugar: 19g
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