By Chef David
1 cup sushi rice (shiraku)
1 ½ cups water
2 tablespoons rice wine vinegar
4 sheets nori (seaweed)
½ cucumber, cut into strips
1 avocado, cut into strips
8 oz Pollack (imitation crab meat)
3 tablespoons soya sauce
2 tablespoons pickled ginger
In a medium sauce pot combine rice, water, vinegar, salt and sugar. Place over medium high heat. When boiling starts, turn burner to low, cover tightly and allow to cook 15 minutes until the water is gone. Once finished, quickly fluff the rice, then cover and let it sit 5 minutes. Transfer to a metal bowl and allow to cool to room temperature before refrigerating.
Cool the rice completely in the fridge.
Place bamboo rolling mat flat on the counter. Centre one sheet of nori, then gently wet fingers, and spread rice evenly across the nori.
Line cucumber, avocado, and crab meat vertically near one side.
Gently roll the bamboo mat toward the filling, pressing gently to secure the roll
Remove to cutting board, and cut into 6 pieces with a wet knife. Repeat for remaining ingredients, and serve with soya sauce and pickled ginger.
Makes 24 pieces