* 2 tablespoons and 2 teaspoons uncooked short-grain white rice
* 2-1/4 teaspoons rice vinegar
* 2-1/4 teaspoons white sugar
* 1/4 teaspoon salt
* 1 sheet nori seaweed sheets
* 1/8 cucumber, peeled, cut into small strips
* 1-1/2 teaspoons pickled ginger
* 1/4 avocado
* 2 ounces imitation crabmeat, flaked


1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.

2. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.

3. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.

4. Cut each roll into 4 to 6 slices using a wet, sharp knife.

Tip

If you do not have a bamboo sushi mat, the easiest way to roll the sushi is to use a clean dish towel.

From-iFoodTV.com