Prep Time::25 mins
Cook Time::25 mins
Total Time::50 mins
Servings::4
Yield::4 servings
Ingredients
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1 ½ cups sushi rice, or Japanese short-grain white rice
2 cups water
½ cup rice wine vinegar
¼ cup sugar
⅛ cup sake
12 ounces imitation crabmeat, flaked
1 cup seeded and chopped cucumber
1 avocado, chopped
1 tablespoon soy sauce, or to taste
Directions
Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.