Sushi Vinegar
Make your own sushi vinegar by combining the 3 ingredients and dissolving them together over low heat on the stove, then let the mixture cool.

4 Tbsp Rice Vinegar

1 Tbsp Sugar

2 tsp Sea Salt

½ lb Imitation crab meat ( the “log” shaped crab meat is easier to work with)

1 Avocado, ripe but still firm

½ medium Cucumber peeled and sliced into long julienne strips

Toasted Nori Seaweed

Toasted Sesame Seeds

A Sushi Rolling Mat

1) Wrap your sushi mat with plastic wrap before using it. (This makes it re-usable and you don’t even have to wash it!)

2) Fold the pieces of nori in half to split them.

3) Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies. 

4) Spread a generous amount of sushi rice onto the ½ sheet of nori seaweed. Use your WET FINGER TIPS (keep your hands wet to prevent sticking) to spread the rice over the entire surface of the nori.

5) Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across the center of your rice in the middle of the sheet. (Don’t overfill or the roll won’t seal.)

6) Start rolling away from you using your mat to firmly keep the roll in place. Apply some pressure to make a tight roll. If it’s not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is still on the mat so you can turn it easily. 

7) Run your sharp knife through a damp paper towel before slicing so the rice won’t stick as much. Cut the roll in half, then line the two halves up and slice even 1-inch rings. I have found that it slices easier when you slice quickly. 

This kind of sushi roll doesn't have any raw fish in it so you can keep it at room temperature. If you put them in the fridge the rice gets hard so I don’t recommend doing it.