Crab and Avocado Sushi Rolls

INGREDIENTS:

For rice:
3 cups short-grain
Japanese-style rice
3 1/2 cups water
4 tablespoons rice vinegar
3 tablespoons white sugar
1 tablespoon salt

4 to 5 nori (seaweed) sheets
1 avocado
4 to 5 crab sticks

Optional: toasted sesame seeds

DIRECTIONS:

Prepare rice. CLICK HERE for
instructions.

Prepare avocado filling:
Cut avocado in half and remove
skin and pit. CLICK HERE for
instructions.

Place avocado half on cutting
board and slice it horizontally in
half.

Cut each slice into equal strips,
lengthwise, about 1/2-inch thick.

Prepare crab filling:
Cut each crab stick in half,
lengthwise.

Place bamboo rolling mat
(sudare) on cutting board. Make
sure that bamboo mat and
cutting board are dry. Lay one
sheet of nori shiny side down
onto bamboo mat.

Place about 1 cup of prepared
rice on nori sheet and spread it
out gently with spatula (shamoji),
covering the entire nori sheet,
except for 1/2 inch at the far
end. Don't push rice down into
nori sheet, just spread gently.
You may as well dip your hands
in cold water and use them for
spreading rice (instead of
spatula). Whichever is more
comfortable for you.

Place several crab strips at the
end closest to you.

Add several avocado strips.

Wet slightly the exposed strip of
nori sheet (at the far end, not
covered with rice) with cold
water, using your fingers or
brush. Lift the front of bamboo
mat closest to you. Roll by
pressing bamboo mat firmly on
the nori sheet. Make sure to
release bamboo mat as you
make the roll. The nori will stick
to itself when roll is complete.

Let the roll rest for a minute.
Moisten sharp knife with cold
water and cut the roll into 5 to 6
pieces.

If desired, sprinkle with toasted
sesame seeds. CLICK HERE
for instructions.
Serve within one day.

Tip: Drizzle sushi rolls with soy
sauce for additional flavor.

Easy home-made sushi!

Crab and Avocado Sushi Rolls

Adapted from

The Great Sushi and
Sashimi Cookbook