Surimi Sushi Roll

The surimi sushi roll is an easy version of the well known California Roll. The ingredients are the same, although the sushi is rolled in its original manner with the rice on the inside. This preparation typically features three core ingredients: surimi (imitation crab), cucumber, and avocado. It is widely considered the "gateway sushi" for Western palates because it lacks raw fish and utilizes familiar textures. When you make this version in crispy fried urumaki style it is one of the most tasty sushi's I had. Since we can not fry everything and like some variation, this one is a good alternative. Get some other sushi recipe inspiration in the link!

Image: Preparing the surimi sushi roll. Yes I could have made the rolls more tight and have the surimi more centered. Nevertheless, it was very tasty!

The Recipe for home-made Surimi Sushi Roll

Ingredients

• Sushi Rice, rougly 50 gram (1/4 cup)

• Sushi Vinegar: (Or a mix of rice vinegar, sugar, and salt).

• 1 Nori Sheet

• Surimi Sticks (~2,5 sticks per roll)

• Cucumber (1/8)

• Avocado (1/2)

• Sesame Seeds, Wasabi mayo (optional for garnish)

The Instructions

1. Wash your rice. Wash it until the water runs clear. Cook it according to the package. Once cooked, gently fold in the sushi vinegar.

2. Cut your cucumber into long (exact nori width), thin or thicker pieces. Slice your avocado. Unwrap your surimi. If the surimi looks like a tube, you can leave it whole or shred it slightly for a more "organic" crab experience. Also cut the surimi so it will exactely match your nori sheet width. For my surimi size I needed 2,5 surimi sticks.

3. Take a handful of rice and spread it across the Nori in a thin and even layer.

4. Place your surimi, cucumber, and avocado in a horizontal line across the bottom, on top of the sushi rice. Do not overstuff it. This is a sushi roll, not a burrito.

5. Using the bamboo mat, lift the bottom edge and roll it over the filling. Tuck the edge in tightly. Squeeze gently—think "firm handshake," not "stress ball." Continue rolling until you have a cylinder.

6. now cut the sushi into 6-8 pieces with a sharp knife.

Pro Tip: If you don't wet the knife between cuts, the rice will grab the blade and tear your beautiful creation apart.

7. Serve with soy sauce, wasabi, and pickled ginger. Eat it immediately before the avocado realizes it has been cut and turns brown out of spite.

   
   

Nutritional Information (Per Serving - 1/8)

Nutrient	Amount per Serving
Calories	52 kcal
Total Fat	2.4g
Saturated Fat	0.4g
Cholesterol	2mg
Sodium	118mg
Salt	0.30g
Total Carbohydrates	6.1g
Dietary Fiber	1.1g
Sugars	1.2g
Protein	1.8g

Enjor your home made Surimi Sushi Roll with cucumber and avocado!