Ingredients Jump to Instructions ↓

  1. 1/3 cup sushi rice

  2. 2 tsp rice wine or cider vinegar

  3. 24 Belgian endive leaves

  4. 1 Tbsp prepared wasabi (or to taste)

  5. 8 oz surimi (imitation crabmeat), torn into small pieces

  6. 1/2 cup shredded carrot

  7. 1 ripe avocado, cut into small chunks

  8. 2 Tbsp reduced-sodium soy sauce Garnish: black and/or toasted sesame seeds, pickled ginger, wasabi

Instructions Jump to Ingredients ↑

  1. Cook rice as package directs. Cool slightly; add vinegar and toss. Let cool.

  2. With wet hands, form about 1⁄2 Tbsp rice into a mound that will fit in the bottom of an endive leaf. Place in leaf; top with a small bit of wasabi. Add surimi, carrot and avocado. Drizzle with about 1⁄4 tsp soy sauce. Sprinkle with seeds if desired. Tip: The rice can be made the day before; wrap well and refrigerate. You can prepare the “rolls” 1 hour ahead, except for the avocado (add it just before serving).


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