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INGREDIENTS:
4 cups sushi rice
4 sheets of nori (dried seaweed)
1 avocado
3/4 cup crab meat
2 tbsp mayonnaise
1/2 tsp salt

PREPARATION:
Peel an avocado and cut it into strips or mash it. Put imitation crab in a bowl and mix with salt and mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado and crab lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-sized pieces



Sushi rice
INGREDIENTS:
3 cups Japanese-style rice
3 1/4 cups water
1/3 cup rice wine vinegar
2 tbsp sugar
1 tsp salt

PREPARATION:
After washing the rice well, cook it by pan or rice cooker. See how to cook Japanese rice. Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar and salt in a small pan.

Put the pan on low heat and cook until the sugar dissolves. Cool the vinegar mixture. Spread the cooked hot rice into a large plate (if you have it, use a wooden bowl called sushi-oke) by spatula. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji very quickly. Be careful not to smash the rice. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use it right away.

Makes 6 cups of sushi rice.