A delicious crab roll featuring sushi rice, cream cheese, and avocado, topped with a flavorful eel sauce. This recipe combines sweet and savory elements for a perfect sushi experience.
1: In a pot over medium heat, combine half the sugar, white wine vinegar, and salt. Stir until the sugar dissolves, then remove from heat and allow it to cool completely. Transfer the mixture to a container and store it in the refrigerator.
2: In another pot over medium-low heat, combine the remaining sugar, soy sauce, and mirin. Bring the mixture to a simmer and reduce it by three-quarters. Create a slurry by mixing the cornstarch with 2 teaspoons of water. Whisk the slurry into the sauce and bring it to a boil. Once the sauce thickens enough to coat the back of a spoon, remove it from heat. Let it cool, then store at room temperature.
3: In a container, whisk together the mayonnaise and sesame oil. Add the crab sticks and mix until evenly coated. Cover and store in the fridge until ready to use.
4: Rinse the rice under cold water until the water runs clear. Place the rice and 1 cup of water in a rice cooker and cook until done. Let the rice sit with the lid closed for 10 minutes. Transfer the rice to a bowl and drizzle 3 tablespoons of the prepared sushi vinegar over the top. Use a rice paddle or scoop to gently 'cut' and fold the rice to evenly distribute the vinegar and cool it slightly.
5: Thinly slice the avocado and gently fan it out using the palm of your hand.
6: Lay a sheet of nori shiny side down. Spread an even layer of rice over the surface. Flip the nori over so the rice faces down. Arrange cucumber, crab mixture, and cream cheese along one edge. Carefully roll the sushi tightly, using the mat to press and seal. Place the fanned avocado on top of the roll and cover with plastic wrap. Use the sushi mat to gently press the avocado into the roll.
7: Use a sharp, wet knife to slice the roll into 6 pieces. Drizzle eel sauce over the top.
