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1
Make the rice:.
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2
In a large fine sieve rinse the rice under running cold water until the water runs clear with no milky residue and drain it well.
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3
In a large heavy saucepan combine the rice with 1 1/4 cups water, bring the water to a boil, and simmer the rice, covered tightly, for 15 minutes, or until the water is absorbed and the rice is tender.
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4
Remove the pan from the heat, let the rice stand, covered tightly, for 10 minutes, and transfer it to a jelly-roll pan, spreading it in an even layer.
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5
Keep the rice warm, covered.
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6
In a saucepan whisk together the vinegar, the sugar, the Sherry, and the salt, simmer the mixture until the sugar is dissolved, and let it cool.
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7
Sprinkle the rice with as much of the vinegar mixture as necessary to moisten it lightly, tossing it carefully, and cover it with a dampened cloth.
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8
(Do not chill the rice.
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9
).
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10
The rice may be made 3 hours in advance and kept, covered with the dampened cloth, at room temperature.
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11
Peel and pit the avocado, rubbing it with the lemon juice, and cut it into 1/4-inch-thick strips.
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12
Heat the nori in a preheated 350F oven for 10 minutes, or until it is softened slightly, and keep it warm.
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13
Working with one sheet of nori at a time and with a long side facing you, spread about 3/4 cup of the rice in an even layer on each sheet, leaving a 1/2-inch border on the long sides.
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14
Arrange some of the avocado strips horizontally across the middle of the rice and arrange some of the cucumber strips and the crab meat on top of the avocado.
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15
Dab the crab meat with the wasabi and beginning with a long side roll up the nori tightly jelly-roll fashion.
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16
Cut each roll with a sharp knife into 3/4-inch-thick slices and serve the rolls with the soy sauce, the additional wasabi, and the ginger.
