Sushi Roll with Crabmeat

Ingredients:

2/3 Cup uncooked short-grain white rice
3 Tablespoons rice vinegar
3 ablespoons white sugar
1 1/2 Teaspoons salt
4 Sheets nori seaweed sheets
1/2 Cucumber, peeled, cut into small strips
2 Tablespoons pickled ginger
2 Salud Avocado Halves
250 g Imitation crabmeat, flaked

Dinner - Sushi

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.

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.

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.

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

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