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- 2 cups short grain dry sushi rice
- 2 1/4 cups water
- 8 oz. imitation crab
- 1 tbsp. Kewpie brand Japanese mayonnaise
- 1 tbsp. sesame oil
- 2 tbsp. rice vinegar
- 2 tbsp. sugar
- 1 tbsp. salt
- 16 pieces tempura shrimp fried
- 1 medium cucumber sliced into 1/4 in. pieces
- 1 medium avocado sliced into 1/4 in. pieces
- 8 sheets nori sushi wrappers
- 1 3 oz. package Sprouts
- 2 tbsp. black sesame seeds (optional)
- Pickled ginger (optional)
- Wasabi (optional)
- In a medium saucepan, swirl the rice in water, pour off, and repeat until the water runs clear. Add the 2 1/4 cups water to the saucepan and place it over high heat, uncovered. Once it has been brought to a boil, reduce the heat to low, and cover. Cook until the rice is tender and the water has been absorbed, 15-18 minutes. Remove from heat and let stand for 15 minutes.
- Combine the rice vinegar, sugar, and salt in a glass bowl. Stir until most of the sugar has dissolved. Transfer the rice into the glass bowl, folding the rice gently so that the rice is evenly coated with the mixture. Cover with a damp paper towel and allow to cool to room temperature prior to rolling the sushi.
- Finely chop the imitation crab. In a small bowl, combine the imitation crab, sesame oil, and mayonnaise.
- Cut the nori sheets, to 3/4 of its original length and discard excess.
- Wrap a bamboo sushi rolling mat with plastic wrap. On the mat, place a nori sheet, shiny side down. Take approximately 3/4 of a cup of prepared sushi rice and spread the rice evenly on the sheet. Sprinkle the rice with the sesame seed.
- Turn the sheet over, so the rice is faced down and the edge of the sheet is flush with the end of the bamboo mat. Along the center of the sheet, place two pieces of tempura shrimp, end to end. Add cucumber, avocado, Nanoshoots and the imitation crab combination. Using the edge of the mat closest to you, roll the sheet over the filling, and create a tight cylinder so the edge of the sheets slightly overlap. Repeat until all of the rolls are made. Cut each roll into 8 pieces and serve with pickled ginger and wasabi.