Yield: 6 Rolls
Measure | Ingredient |
---|---|
3 cups | White medium grain rice |
1 cup | Rice vinegar |
1 cup | White sugar |
2 teaspoons | Salt (heaping) |
\N \N | Artificial crabmeat; mixed with mayonnaise |
\N \N | Cucumber; cut in thin long strips |
\N \N | Nori (seaweed) |
VINEGAR SAUCE
FILLING
Cook rice. Let steam after cooking for 20 minutes, then put into large mixing bowl and add 1 cup of cooled vinegar sauce. Toss rice lightly but thoroughly with vinegar sauce.
When rice is cooled, spread about 1 inch thick on a sheet of nori, leving about 1½ inches uncovered at one edge of nori to use as a sealing flap. Wet finger tips in leftover vinegar sauce to make rice easier to handle.
Place crabmeat and cucumber in a thin line across the rice. Roll the rice into a cylinder, nori side out and crabmeat in the middle.
Use a bambo sushi roller or an acrylic sushi press. Slice across the sushi roll into 8 pieces and serve. Makes about 6 rolls.