Hand-held nori cones with vinegared rice, avocado, cucumber, and crab for fresh Japanese dining.
# Required Ingredients:
→ Sushi Rice
01 - 1 cup sushi rice (short-grain Japanese rice)
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
→ Fillings
06 - 1 ripe avocado, sliced
07 - 1/2 English cucumber, julienned
08 - 4 ounces cooked crab meat (real or imitation), shredded
09 - 1 tablespoon mayonnaise (optional, for mixing with crab)
10 - 1 teaspoon toasted sesame seeds (optional)
→ Wrapping
11 - 4 sheets nori (roasted seaweed), halved
→ Accompaniments
12 - Soy sauce, for serving
13 - Pickled ginger, for serving
14 - Wasabi, for serving
# How-To Steps:
01 - Rinse the sushi rice under cold water until the water runs clear. Drain well. Combine rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Cool rice to room temperature.
03 - If desired, mix crab meat with mayonnaise for extra creaminess. Slice the avocado and julienne the cucumber.
04 - Place a half-sheet of nori, shiny side down, on your palm or a bamboo mat. Spread a thin layer (about 2–3 tablespoons) of sushi rice diagonally across one corner. Layer avocado, cucumber, and crab on top of the rice. Optionally, sprinkle with sesame seeds.
05 - Roll the nori into a cone shape, starting from the rice-filled corner and rolling tightly. Seal the edge with a few grains of rice. Repeat with remaining ingredients to make 8 hand rolls.
06 - Serve immediately with soy sauce, pickled ginger, and wasabi.
