I created this yummy salad because I love sushi, but have neither the equipment nor the patience to make sushi rolls. For the best sushi rice, a rice cooker is a necessity. This recipe can be easily adapted to reflect your own favorite variety of sushi.
Ingredients
- ½ cups sushi rice, or Japanese short-grain white rice: 1 piece
- water: 2 cups
- rice wine vinegar: 0.5 cup
- sugar: 0.25 cup
- sake: 0.125 cup
- ounces imitation crabmeat, flaked: 12 piece
- cucumber: 1 cup (seeded and chopped)
- avocado: 1 piece (chopped)
- soy sauce: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
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Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
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Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.
