Yield: 6 Rolls
|3 cups||White medium grain rice|
|1 cup||Rice vinegar|
|1 cup||White sugar|
|2 teaspoons||Salt (heaping)|
|Artificial crabmeat; mixed with mayonnaise|
|Cucumber; cut in thin long strips|
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.