1/2 cup short grain-not instant long grain brown rice
1 tsp rice vinegar
4 sheets nori seaweed
6 oz cooked crab leg
1/4 avocado sliced
1/2 cup cucumber julienned
8 tsp low sodium soy sauce
Instructions
Preheat oven to 300. Combine 1 1/2 cups water, rice,
vinegar in medium saucepan. Set over high heat to
bring to boil. Reduce heat to low and simmer,
covered until liquid is absorbed and rice sticks
together. About 30 minutes and remove from heat.
Meanwhile, place seaweed on baking sheet and place
in oven. Toast until warm and soft, 1-2 mins.
Arrange seaweed on flat surface or bamboo mat. With
damp hands, press about 1/4 cup rice over seaweed in
even layer, leaving 1/2 inch border around edges.
Arrange one quarter crab, avocado, and cucumber down
center of each sheet. Starting from one end and
pressing down gently, roll up into tight roll. With
damp knife, slice into 4-5 pieces.
Originally Submitted
11/10/2021
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