Ingredients <br />4 c <br />sushi rice (cooked) <br />1 pkg <br />nori sushi wrappers (seaweed) <br />1 medium <br />avocado (thin slice lengthwise) <br />1 medium <br />cucumber (remove the seeds and slice thin lengthwise) <br />1 c <br />crabmeat or (deli crab salad) <br />2 Tbsp <br />mayonaise <br />1 tsp <br />salt <br />1 medium <br />bowl of water (to dip you fingers so it don't stick) <br />1 bottle <br />furikake (seaweed rice sprinkler) <br />2 Tbsp <br />red pickles ginger (for garnish) <br />4 Tbsp <br />rice vinegar <br />1 tsp <br />sugar <br />1/4 c <br />water (more or less) <br />1 pinch <br />salt <br /> <br />1Make the rice - (Mix 4-tbsp rice vinegar, salt, sugar and water) - Mix vinegar water mixture into the rice and mix them well. - This is done to prevent the rice from sticking to your fingers and also to add flavor to the rice) <br />2Cover the bamboo mat in plastic wrap. <br />Cut a piece of Nori (seaweed/algae) in two.. <br />Cut up some avacado, cucumber and cream cheese. <br />3Place the ½ nori sheet at the end (toward you) of the mat. <br />Spread a small handfull of sushi rice on the nori sheet, leaving a ¼ of an inch on either side.. <br />Shake on some furikake or sesame seeds. <br /> <br />Flip the whole thing over (yes it's sticky enough that it's possible) <br />4Place one slice avacado, cucumber and crab meat and mayonaise or cream cheese (thin slice) along the middle of the roll. <br /> <br />Roll gently with even pressure. Cut roll in half. <br />Align the 2 halves and cut twice into 6 even pieces. <br />5Arrange the sushi on a platter and serve. <br /> <br />FOR DIPPING SAUCE: Mix in a small bowl, 3-tbsp Soy sauce, 2-tbsp lemon juice and wasabi.
