# What You Need:
→ Sushi Rice
01 - 1 cup sushi rice (short-grain Japanese rice)
02 - 1 1/4 cups water
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - 1/2 tsp salt
→ Fillings
06 - 1 ripe avocado, sliced
07 - 1/2 English cucumber, julienned
08 - 4 oz cooked crab meat, shredded
09 - 1 tbsp mayonnaise (optional)
10 - 1 tsp toasted sesame seeds (optional)
→ Wrapping
11 - 4 sheets nori (roasted seaweed), halved
→ Accompaniments
12 - Soy sauce, for serving
13 - Pickled ginger, for serving
14 - Wasabi, for serving
# How To Make:
01 - Rinse sushi rice under cold water until water runs clear. Drain thoroughly. Combine rice and water in a saucepan, bring to boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand covered 10 minutes.
02 - Mix rice vinegar, sugar and salt in small bowl until dissolved. Gently fold mixture into cooked rice. Cool rice to room temperature before using.
03 - Mix shredded crab meat with mayonnaise for extra creaminess, if desired.
04 - Place half-sheet nori shiny side down on palm or bamboo mat. Spread thin layer of sushi rice (2-3 tbsp) diagonally across one corner. Layer avocado, cucumber and crab on rice. Sprinkle sesame seeds if using.
05 - Roll nori into cone shape starting from rice-filled corner, rolling tightly. Seal edge with a few rice grains. Repeat with remaining ingredients to make 8 hand rolls. Serve immediately with soy sauce, pickled ginger and wasabi.
