- 2 cups sushi rice
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup peeled and diced cucumber
- 1 each firm avocado
- 10 ounces cooked wild Alaska crab meat (king, snow, or Dungeness)
- toasted nori, pickled ginger, and toasted sesame seeds for serving
- 1 tablespoon prepared wasabi
- 3 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon oil (you can use avocado, oil, sesame, or canola)
- 4 sheets nori, cut in quarters
- salt, sesame seeds, chili powder, or garlic powder for seasoning
Prepare sushi rice according to directions.
While rice cooks, combine vinegar, sugar, and salt in a small saucepan and bring to a simmer. Stir to dissolve salt and sugar then set aside.
Combine cooked rice and seasoned vinegar, then place in refrigerator to cool.
To make the creamy Wasabi Dressing:
Combine all ingredients in a small bowl and whisk until blended.
To make the toasted nori:
Brush each piece of nori lightly on both sides with oil and set aside. Heat large cast iron pan or skillet over high heat. When hot, add as much nori as will fit in your pan. Let cook for 20 seconds, then flip and cook another 20 to 30 seconds. Nori will shrink slightly and change color to a brighter green. Immediately transfer to a wire rack and season with whatever you’re in the mood for. Nori will crisp as it cools.
Just before serving toss cucumber, avocado, and crabmeat in a bowl with creamy wasabi dressing.
To serve, divide seasoned rice between 4 bowls, and top with dressed cucumber, avocado, and crabmeat mixture. Garnish each bowl with toasted nori squares, pickled ginger and toasted sesame seeds.