California Sushi Roll

1. 1

   Rinse the rice until the water runs clear. Combine the rice and 1 1/2 cups water in a saucepan and bring to a boil, about 5 minutes. Reduce the heat to low, cover, and simmer until the water is fully absorbed and the rice is soft, 8 to 10 minutes.

2. 2

   Using a wooden spoon, transfer the cooked rice to a non-metal bowl and set it aside to cool.

3. 3

   Meanwhile, combine the vinegar, sugar, and salt in a small saucepan and bring to a boil, about 5 minutes. Reduce the heat and simmer for 1 minute more. Add the vinegar mixture to the cooling rice a few tablespoons at a time until the rice is coated; you may not need all of it. Set aside to cool completely, about 15 minutes.

4. 4

   Place a sheet of nori on a sushi mat with the rough side facing up. Keep a small bowl of water nearby. With wet hands, evenly spread a handful of rice over the nori. Arrange the cucumber and crab across the nori, about 1/2 inch from the edge closest to you. Roll starting from the close edge and away from yourself. Press and roll again to seal. Repeat with the remaining nori, rice, cucumber, and crab.

5. 5

   Dip a sharp knife in water and slice each roll into 8 pieces, rinsing the knife after each cut to prevent sticking.

• Calories 41.39 kcal Low Source
• Protein 0.67 g Low Source
• Carbs 9.07 g Moderate
• Total Fat 0.0 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.14 mg Low Source
• Sodium 28.34 mg Low Source
• Fiber 0.03 g Low Source
• Sugar 1.74 g Low Source
• Added Sugar 0.65 g Low Source
• Calcium 1.63 mg Low Source
• Iron 0.0 mg Low Source
• Potassium 7.0 mg Low Source
• Vitamin A 26.4 mcg_rae Low Source
• Vitamin C 3.89 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Soy 🌱
• Sesame