Ingredients
Scale
- 1 recipe sushi rice
- 8 oz imitation crab sticks, finely chopped
- 3 Tbsp Japanese mayonnaise (Kewpie recommended)
- 1 ripe avocado, sliced
- 1/2 English cucumber, julienned
- 8 sheets toasted nori seaweed, cut in half
- Toasted sesame seeds
- Black sesame seeds
- 16 tempura fried shrimp, tails removed
- Unagi sauce
- Spicy mayo
Instructions
- Prepare sushi rice and let it cool.
- Mix imitation crab with Japanese mayonnaise and let flavors meld.
- Wrap bamboo sushi mat in plastic wrap.
- Spread sushi rice evenly on a sheet of nori.
- Flip the nori, add crab mixture, cucumber, avocado, and shrimp.
- Roll the sushi tightly using the mat.
- Slice the roll into 8 pieces with a wet knife.
- Drizzle spicy mayo and unagi sauce before serving.
Notes
Use a sharp knife for clean cuts.
Wet hands while handling sticky rice to avoid mess.
Store leftovers in an airtight container in the refrigerator for up to 24 hours.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roll
- Cuisine: Japanese
Nutrition
- Calories: 280
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg