Recipe By Lisa Puma
Published Jun 19th
Prep 25m Cook 25m Additional - Ready In 50m
Servings 4 servings Calories 491.2

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.

Recipe Ingredients

  • 1 ½ cups sushi rice, or Japanese short-grain white rice
  • 2 cups water
  • ½ cup rice wine vinegar
  • ¼ cup sugar
  • ⅓ cup sake
  • 12 ounces imitation crabmeat, flaked
  • 1 cup seeded and chopped cucumber
  • 1 avocado, chopped
  • 1 tablespoon soy sauce, or to taste

Cooking Directions

  1. 1 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.
  2. 2 Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
  3. 3 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.

Nutrition Facts

  • Calories 491.2
  • Carbohydrate 89.8 g
  • Cholesterol 17 mg
  • Fat 8.2 g
  • Fiber 6 g
  • Protein 12.7 g
  • Saturated Fat 1.3 g
  • Sodium 948.7 mg
  • Sugar 19.1 g


  1. This is an amazing recipe! My husband who does not usually eat sushi loved it after the first taste. It is definitely a keeper! Thanks for sharing ??
  2. It tasted great!!!!
  3. My husband and I have been making a version of this for years--with the exception of the sake. We've never added that before, and I really liked that addition! I also use less sugar than called for; add chopped carrot, little bit of chopped nori, some toasted sesame seeds, and a bit of pickled ginger. - Read more ...

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