Heart Shaped Sushi Recipe

For the Sushi Rice (stovetop):

1. Rinse rice in cold water until water runs clear, then drain completely. 
2. In a medium pan, add rinsed rice and water. Cover and bring to a simmer, then reduce and simmer on low for 18 - 23 minutes, or until rice is tender and water is absorbed. 
3. Transfer cooked rice to a large mixing bowl, sprinkle with sea salt and stir in 2 Tbsp rice vinegar, then let cool to room temperature, folding mixture occasionally.

For the Sushi:

1. Prepare vegetables. Slice avocado and cut cucumber and red pepper into thin sticks.
2. Prepare crab salad (optional): Shred crab into small pieces in a food processor, then pulse with the mayonnaise, 2 tsp rice vinegar and sugar until combined.​
3. Assemble your heart-shaped sushi mold, according to the kit’s instructions.
4. Place one seaweed sheet into the mold.
5. Using a spoon or non-stick rice paddle, layer sushi rice on top of the seaweed, filling about ⅓ of the mold. Lightly press the rice into the seaweed.
6. Spread thin row of fillings: crab salad, then vegetables or just one layer of vegetables.
7. Place an additional thin layer of rice over the fillings.
8. Fold one side of seaweed over the rice and then the other. Gently press down using the spoon or top of the mold.
9. Cut with a sharp knife along the mold ridges.