Ingredients
2
2 servings
- •1 cup water
- •½ cup uncooked short-grain white rice
- •¼ cup rice wine vinegar
- •2 tablespoons pickled ginger, with juice
- •1 tablespoon mayonnaise
- •1 tablespoon soy sauce
- •1 tablespoon white sugar
- •2 teaspoons wasabi powder, or to taste
- •1 teaspoon sesame oil
- •2 cups shredded imitation crabmeat
- •1 avocado, cubed
- •½ English cucumber, cut into 1-inch strips
- •3 sheets nori, crumbled
Instructions
- Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes.
- Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps.
- Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.
Nutritional Facts
Per 2 servings
- Calories: 637
- Carbohydrate: 89g
- Fat: 24g
- Fiber: 10g
- Protein: 20g
- Sugar: 21g
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