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Easy Sushi Rolls
Variation of the California Roll
Water
2/3 C uncooked short-grain white rice
3 TBS rice vinegar
3 TBS white sugar
1-1/2 tsp. salt
4 sheets nori seaweed
1/2 cucumber, peeled & cut into small strips
2 TBS pickled ginger, sliced
1 avocado, thinly sliced
1/2 LB imitation crab meat, flaked
Bamboo sushi mat
In a medium-sized saucepan, bring 1-1/3 cups water to a boil. Add the rice; stir. Reduce heat, cover and simmer for about twenty minutes. Allow rice to cool before handling. In a small bowl, mix together the rice vinegar, sugar and salt. Blend mixture into rice. Meanwhile, preheat oven to 300-degrees F. Heat nori on a baking sheet for one or two minutes, just until warmed. Center one sheet of nori on a bamboo sushi mat. Wet hands and spread the rice on nori sheet, pressing into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado and imitation crab meat in a line down the center of rice. Lift one end of mat, rolling over the ingredients and pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients. Cut each roll into four to six slices using a wet, sharp knife. Hint: If necessary, bamboo mats can be substituted with a clean dish towel to roll sushi. Suggestion: Serve rolls with Wasabi Sauce.
Note: Bamboo mats for making sushi can be found at most Asian grocers. Some stores even offer complete sushi-making kits.
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