Sushi Rolls

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Another Asian-inspired dish I recently learned to make, these American versions of the Japanese Sushi are like those you see in Asian restaurants. I used cheese, crab, and cucumbers, but you can use other things. Avocados are normally used.

Preparation time:
Cooking time:

Difficulty: Easy - for beginners


1 cup instant rice
1 cup water
1/4 cup rice vinegar
1/4 cup sugar
1 tsp salt
Five 4"x7" seaweed sheets
Cooked real or imitation crab meat
1 cucumber
1 small block of cheese


Add 1 cup of instant rice and 1 cup of water to a microwave-safe bowl and microwave on high for four minutes. Combine 1/4 cup rice vinegar, 1/4 cup of sugar, and 1 tsp of salt in a microwave-safe bowl and microwave on high for 30 seconds. Pour the vinegar solution into the cooled rice and mix, then refrigerate it until it is cold and sticky.

Cut the crab meat, cheese, and cucumber into thin strips (about 1/4" x 1/4" x 4"). Spread the rice on the rough side of the seaweed sushi sheet. Place one strip of each filling (or several if the strips are shorter than 4 inches long so that there are no gaps where one of them is missing) across one end of the sheet on the rice, and start rolling it together as tightly as possible.

Once rolled, place the roll in the refrigerator for 30 minutes or until firm enough to cut with a sharp knife into 1-inch segments. Serve with soy sauce and wasabi paste.


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