Photo by Justin Tsucalas
Photo by Justin Tsucalas

1 cup sushi rice (uncooked)
4-8 ounces imitation crab meat, chunk-style preferred, cut up
1-2 small cucumbers (preferably seedless), unpeeled or partially peeled
1⁄4 cup toasted sesame seeds, black and/or plain
2 tablespoons plain or seasoned rice wine vinegar
1 tablespoon sugar
1⁄2 teaspoon salt
dash of sesame oil
scant 1⁄4 cup light soy sauce
1⁄2 teaspoon wasabi (optional for some “spice”)
1-2 firm ripe avocados, chunks or slices
2 sheets black fresh seaweed (nori), toasted just slightly, to dry out

In a pot with a cover, bring 11⁄2 cups of water to a boil. Add 1 cup of sushi rice. Turn heat down to low, cover, and cook for 18 minutes. Turn off the burner, and let the rice steam in the covered pot for 5 minutes. Remove the cover, and stir the rice vinegar, sugar and salt into the rice. Flake the rice with a fork, and let completely cool. Cut unpeeled cucumber into small squares.

Stir in the cucumber, “crab” and sesame seeds into the cooled rice.

In a small bowl, mix the soy sauce, sesame oil and wasabi, if using. Then stir the soy mixture into the rice, mixing well, coating rice. Fluff the rice mixture once again. Taste at this point, and add more soy sauce, if necessary. Can be refrigerated or covered for a few hours or overnight at this point. Just before serving, add the avocado, mixing in carefully. Tear or crush sushi seaweed paper into small pieces and sprinkle on top of the salad with additional sesame seeds, if desired. The important thing is get the rice seasoned properly. After that you can add or subtract other ingredients as desired.


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