-
1
Squeeze the lemon juice over the avocado to prevent browning.
-
2
Cover a bamboo rolling mat with plastic wrap.
-
3
Cut nori sheets in half crosswise.
-
4
Lay 1 sheet of nori, shiny side down, on the plastic covered mat.
-
5
Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori.
-
6
Sprinkle the rice with sesame seeds.
-
7
Turn the sheet of nori over so that the rice side is down.
-
8
Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
-
9
Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.
-
10
Pull away the mat and set aside.
-
11
Cover with a damp cloth.
-
12
Repeat until all of the rice has been used.
-
13
Cut each roll into 6 pieces.
-
14
Serve with pickled ginger, wasabi and soy sauce.
-
15
Sushi rice:.
-
16
Place the rice into a mixing bowl and cover with cool water.
-
17
Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
-
18
Place the rice and 2 cups of water into a medium saucepan and place over high heat.
-
19
Bring to a boil, uncovered.
-
20
Once it begins to boil, reduce the heat to the lowest setting and cover.
-
21
Cook for 15 minutes.
-
22
Remove from the heat and let stand, covered, for 10 minutes.
-
23
Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds.
-
24
Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture.
-
25
Fold thoroughly to combine and coat each grain of rice with the mixture.
-
26
Allow to cool to room temperature before using to make sushi or sashimi.
