Ingredients
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4 sheets Ocean’s Halo Sushi Nori
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2 cups Ocean’s Halo Sushi Rice (seasoned with rice vinegar, sugar, and salt)
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8 pieces Imitation crab (surimi) or real lump crab meat
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1 English cucumber (peeled and cut into matchsticks)
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1 Large avocado (sliced thin)
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Optional: Toasted sesame seeds
- Ocean’s Halo NoSoy Sauce for dipping
Assembly Instructions
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Prepare the Rice: Spread about 1/2 cup of seasoned sushi rice evenly over one sheet of nori. Leave about a half-inch strip of nori bare at the top edge.
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Tip: If you want an “inside-out” roll (Uramaki), flip the nori over so the rice is facing down on your bamboo mat (wrap the mat in plastic wrap first for easy cleanup).
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Layer the Filling: Place the crab, cucumber matchsticks, and avocado slices in a horizontal line across the center of the nori.
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The Roll: Using your bamboo rolling mat, lift the edge closest to you and fold it over the filling. Press firmly as you roll forward to ensure the cylinder is tight.
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Seal and Slice: Use a tiny bit of water to dampen the bare edge of the nori to seal the roll. Use a very sharp, wet knife to slice each roll into 6–8 pieces. Wetting the blade between cuts prevents the rice from sticking.
Pro-Tips for Success
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Texture: If you prefer a creamier filling, mix the crab with a tablespoon of Japanese mayo and a squeeze of lime before adding it to the roll.
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The Crunch: For a bit of extra texture, sprinkle toasted sesame seeds over the rice before rolling.
