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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

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| 1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice. | 2. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm. | 3. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients. | 4. Cut each roll into 4 to 6 slices using a wet, sharp knife. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	2/3	cup	uncooked	201.7338	0.0	44.8801	1.1333
rice vinegar	3	tablespoons		201.7338	0.0	44.8801	1.1333
white sugar	3	tablespoons		146.286	37.7924	0.0	0.0
salt	1	1/2 teaspoons		-	-	-	-
nori	4	sheets	seaweed	201.7338	0.0	44.8801	1.1333
cucumber	1/2		peeled cut	7.8	1.8876	0.33799999999999997	0.0572
ginger	2	tablespoons	pickled	9.6	2.1324	0.2184	0.09
avocado	1			-	-	-	-
crabmeat	1/2	pound	flaked	201.7338	0.0	44.8801	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.