Black Beans & Rice

Beginner
5 min
410
Calories
40g
Protien
12g
Carbs
18g
Fats

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

Ingredients

  • 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

Directions

  • Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
  • 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.
  • Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside.
  • Lay nori sheets on a baking sheet.
  • Heat nori in the preheated oven until warm, 1 to 2 minutes.
  • 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.Use a wet, sharp knife to cut each roll into 4 to 6 slices.

Recipe Tip

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

Recipe History

Sushi rolls, or maki sushi, evolved in Japan during the Edo period (1603-1868), refining traditional fish preservation techniques into a fresh, rolled format. This style became popular in the 19th century and spread globally.

Modern variations, such as those with imitation crabmeat, avocado, and cucumber, mix traditional sushi with contemporary flavors, reflecting a blend of classic and new ingredients enjoyed worldwide.

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