- 1/2 cup(s) uncooked long grain brown rice, short-grain (not instant)
- 1 tsp rice vinegar
- 4 sheet(s) nori seaweed
- 6 oz cooked Alaskan king crab leg, or four 1.5 oz crabstick legs
- 1/4 item(s), medium avocado, Hass, sliced
- 1/2 cup(s) cucumber(s), julienned
- 8 tsp low sodium soy sauce
Preheat oven to 300ºF.
Combine 1½ cups water, rice, and vinegar in medium saucepan; set over high heat and bring to boil. Reduce heat to low, and simmer, covered, until liquid is absorbed and rice sticks together, about 30 minutes; remove from heat and let cool.
Meanwhile, place seaweed on baking sheet and place in oven. Toast until warm and soft, 1−2 minutes.
Arrange seaweed on flat surface or bamboo sushi mat. With damp hands, press about ¼ cup rice over seaweed in even layer, leaving ½-inch border around edges. Arrange one-quarter of crab, avocado, and cucumber down center of each sheet. Starting from one end and pressing down gently, roll up seaweed into tight roll.
With damp knife, slice each roll crosswise into 4 or 5 pieces (slice off and discard ends if they have no rice or filling). Serve rolls with soy sauce on the side.
serving: 1 roll and 2 teaspoons soy sauce
- Dab these whole-grain rolls with wasabi paste for spicy, classically Japanese flavor.