AuthorMelanieDifficultyIntermediateCraving sushi and your favorite place closed up due to Covid? Make it yourself!
Cook rice, salt and water in the InstaPot on High Pressure for 4 minutes. SLOW RELEASE for 10 minutes. When you open it, it will look like a disgusting, gloppy mess but it’s ok. Fluff with a wooden spoon or fork and check for doneness. Allow the rice to cool 10 or 15 minutes, fluffing and fanning occasionally. Fold in the vinegar being careful not to smush the rice. Allow to cool enough that you’ll be able to comfortably touch it to make the rolls.
Cut carrots and cucumbers into matchsticks a little longer than the length of the Nori. Cut the crab and avocado as well as you can. You can flake/mash them if slicing isn’t possible.
Lay a sheet of Nori shiny side down on a silicone baking mat. You could also use a sushi rolling mat or flexible placemat covered in plastic wrap. Place ½ cup or so of seasoned rice on Nori and use wet hands to spread into an even layer on the bottom ¾ of the sheet. Leave the ¼ farthest from you without rice. Try to get it all the way to the edges on the left and the right.
Starting about an inch from the edge facing you, arrange the crab, avocado, carrot and cucumber in 4 even stripes. Alternating green and non-green like this will make sure the colors are all distinguishable when rolled. Using the silicone mat to lift the edge, begin rolling away from you. Be sure to fold the mat around every inch or so and pull the ingredients toward you to make a tight roll like you’re trying to roll a carpet up really tight. Roll the entire thing over the rice-free edge to make a smooth seam. There should be enough moisture from the rice that the Nori will stick to itself. Place it on the cutting board with the seam down to rest while making other rolls.
Keeping the seam down, cut rolls into ¾ inch slices with a very sharp knife. Wipe knife with wet cloth between cuts so rice doesn’t build up and ruin the cut.
Ingredients
Directions
Cook rice, salt and water in the InstaPot on High Pressure for 4 minutes. SLOW RELEASE for 10 minutes. When you open it, it will look like a disgusting, gloppy mess but it’s ok. Fluff with a wooden spoon or fork and check for doneness. Allow the rice to cool 10 or 15 minutes, fluffing and fanning occasionally. Fold in the vinegar being careful not to smush the rice. Allow to cool enough that you’ll be able to comfortably touch it to make the rolls.
Cut carrots and cucumbers into matchsticks a little longer than the length of the Nori. Cut the crab and avocado as well as you can. You can flake/mash them if slicing isn’t possible.
Lay a sheet of Nori shiny side down on a silicone baking mat. You could also use a sushi rolling mat or flexible placemat covered in plastic wrap. Place ½ cup or so of seasoned rice on Nori and use wet hands to spread into an even layer on the bottom ¾ of the sheet. Leave the ¼ farthest from you without rice. Try to get it all the way to the edges on the left and the right.
Starting about an inch from the edge facing you, arrange the crab, avocado, carrot and cucumber in 4 even stripes. Alternating green and non-green like this will make sure the colors are all distinguishable when rolled. Using the silicone mat to lift the edge, begin rolling away from you. Be sure to fold the mat around every inch or so and pull the ingredients toward you to make a tight roll like you’re trying to roll a carpet up really tight. Roll the entire thing over the rice-free edge to make a smooth seam. There should be enough moisture from the rice that the Nori will stick to itself. Place it on the cutting board with the seam down to rest while making other rolls.
Keeping the seam down, cut rolls into ¾ inch slices with a very sharp knife. Wipe knife with wet cloth between cuts so rice doesn’t build up and ruin the cut.