This post is brought to you by Lee Kum Kee. This recipe is my own. Thanks for supporting the sponsors that allow me to create posts like this.
1Place rice in a fine sieve and rinse under cold running water, massage the rice as it rinses until the water runs clear and drain well. Add rice and water to the rice cooker and cook for 20 minutes If using a pot, place the rice and water in a 2 quart heavy saucepot with a tight-fitting lid. Cover, and bring to a boil over high heat, reduce the heat to low, and cook for 20 minutes. Remove from heat and and rest for 20 minutes until all liquid is absorbed and rice is shiny and tender.
2In a separate small saucepan combine rice vinegar, sugar, salt and kombu. Cook over low heat stirring constantly until sugar and salt are dissolved.
3Transfer the rested rice to a large wooden salad bowl and delicately spread into an even layer using a silicone spatula. Let rest again for about 15 minutes undisturbed. Drizzle about 3 1/2 tablespoons of the vinegar mixture slowly all over rice. Work the rice and vinegar together by gently folding, being careful not to smash any rice grains. You can press any large lumps apart and fold the rice back into the vinegar. Taste rice and, if desired, add more vinegar mixture. Cut until any lumps are broken up and rice uniform and shiny. You can hold sushi rice in a large lidded Dutch oven lined with plastic until ready to make sushi. This recipe makes about 4 cups.
1In a small bowl fold together the crab and mayonnaise until well combined, reserve.
2Use a small bowl of water with a 1/4 rice vinegar to keep your hands moist. This will keep rice from sticking to your hands. Lay a bamboo sushi rolling mat down with the long side lined up close to your body on the board. Place one sheet of nori rough side up with the long side lined up with the edge of the mat.
3Grab about a loose tennis ball of rice, about 3/4 cups and spread the rice into a thin, even layer across the whole nori sheet leaving an uncovered 1/2” strip at the top. Rub a 1 tsp. smear of wasabi lengthwise down the middle. Right over that smear, place 3 tbsp. of crab, 1 strip of cucumber, and a strip of avocado. Sprinkle with 1 tsp of sesame seeds, don’t over stuff.
4Lift up the back edge of the mat, use the tips of your fingers to contain the filling and rice as you roll. Continue rolling the sushi by pulling forward on the folded-over edge of the bamboo mat, rolling over a little at a time until rolled over. Once the roll is sealed, place the roll on the board and snug it down with the mat.
5Moisten the edge of a sharp knife, slice the roll in half. Line up the two halves. Wipe your blade down with a damp towel and cut the two half rolls into three equal pieces. Serve with extra wasabi and soy sauce.
2 cups (450 g) sushi rice
2 cups (450 g) water
6 oz (120 ml) Lee Kum kee rice vinegar
5 tbsp. (75 g) sugar
1/4 cup (50 g) sea or kosher salt
4” square piece kombu
8 nori half sheets
4 cups (900g) sushi rice
1 lbs. (500 g) crab or surimi (imitation crab)
2 tbsp (15-30g) Lee Kum Kee Sriracha Mayonnaise (optional)