Rating
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 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 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 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