⏳ Yield & Time

Yield: 12 servings

Preparation Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

🍽 Ingredients

• 1 cup Sushi Rice
• 1/2 cup Crab meat (or imitation)
• 1/2 Avocado
• 1/4 cup Cucumber
• 2 tbsp Mayonnaise
• 2 tbsp Rice Vinegar
• 1 tbsp Sugar
• 1/2 tsp Salt
• 1 Nori Seaweed Sheets

📖 Instructions

1. First, let's make the sushi rice. Rinse 1 cup of sushi rice under cold water until the water runs clear. This removes excess starch and helps prevent sticking. This is super important, don't skip it!!
2. Cook the rice according to package directions. Usually this means a 1:1.25 ratio of water to rice. If using a rice cooker, easy peasy! If on the stovetop, be patient and keep an eye on it -- you don't want burnt rice!
3. While the rice cooks, prep the rest of your ingredients. Finely chop 1/2 cup of cooked crab meat (or imitation crab), 1/2 avocado (thinly sliced), and 1/4 cup of cucumber (thinly sliced). Also, get 1/4 cup of mayonnaise ready. (I like to use Japanese mayo, but regular works fine, too)
4. Once the rice is cooked, gently mix in 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt. This seasons the rice and makes it the perfect sticky texture.. This is so important; don't skip it!
5. Spread a thin layer of mayonnaise on your sushi rolling mat. Place a sheet of nori seaweed (shiny side down) on top. Using wet hands (to prevent sticking), carefully spread the rice evenly over the nori, leaving about 1 inch of space at the top edge.
6. Arrange the crab meat, avocado, and cucumber in a line across the center of the rice. Try to keep it neatly spaced out so your little sliders look professional!
7. Using the rolling mat, lift the bottom edge of the nori over the filling. Tightly roll the nori into a log, tucking in the ingredients as you go. Wet your fingers to help seal the edges and make it nice and neat.
8. With a sharp knife, cut the roll into 1 inch pieces; these are your California Roll Sliders. Lightly moisten your knife between cuts. The knife needs to be super sharp; a dull knife will just crush your sliders!
9. Arrange the sliders on a plate, and garnish with a little extra sesame seeds, if you like. Serve immediately or chill briefly before serving. Enjoy!
10. Tip: If the rice is too sticky, add a tiny bit of extra water to make it easier to work with. If the filling isn't holding together, try adding more mayonnaise (just a tiny bit!).

📝 Notes

• Make sure your knife is very sharp for clean cuts!
• If making ahead, store the sliders in the fridge covered with plastic wrap to prevent them from drying out