Avocado and Crab Sushi Roll with Tobiko
Posted by Trent R
Sushi Rice, Nori Sheets, Crab Meat, Sugar, Avocado, Rice Vinegar, Flying Fish Roe, Salt
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Avocado and Crab Sushi Roll with Tobiko Recipe
This Avocado and Crab Sushi Roll with Tobiko is a tasty variation on traditional sushi rolls. Wrapped in sushi rice and nori, creamy avocado and sweet crab meat are topped with crunchy tobiko for an extra pop of flavor and texture.
Ingredients
- 1 1/2 cups water
- 1 cup sushi rice
- 4 nori sheets
- 8 ounces cooked crab meat
- 1 tablespoon sugar
- 1 avocado, sliced
- 2 tbsp rice vinegar
- a quarter cup tobiko (flying fish roe)
- 1 teaspoon salt
Time Needed
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Instructions
- Cook the sushi rice according to package directions and set aside to cool.
- Warm the rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar and salt dissolve.
- Stir the vinegar mixture into the cooked rice until well combined.
- Place a nori sheet on a sushi mat or piece of plastic wrap.
- Spread about 1/4 cup rice on top of the nori, leaving a 1-inch border.
- Place a few avocado slices and a handful of crab meat on top of the rice.
- Roll the sushi tightly with the sushi mat or plastic wrap, pressing down gently as you roll.
- Rep with the rest of the nori sheets and ingredients.
- Before serving, cut the sushi rolls into 1-inch pieces and top with tobiko.
Sushi Accessories
Triangle Molds For Making Rice Balls And Triangle Sushi
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