Crab meat roll sushi
6 Rolls
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | White medium grain rice |
| 1 | cup | Rice vinegar |
| 1 | cup | White sugar |
| 2 | teaspoons | Salt (heaping) |
| Artificial crabmeat; mixed with mayonnaise | ||
| Cucumber; cut in thin long strips | ||
| Nori (seaweed) | ||
Directions
VINEGAR SAUCE
FILLING
Cook rice. Let steam after cooking for 20 minutes, then put into large mixing bowl and add 1 cup of cooled vinegar sauce. Toss rice lightly but thoroughly with vinegar sauce.
When rice is cooled, spread about 1 inch thick on a sheet of nori, leving about 1½ inches uncovered at one edge of nori to use as a sealing flap. Wet finger tips in leftover vinegar sauce to make rice easier to handle.
Place crabmeat and cucumber in a thin line across the rice. Roll the rice into a cylinder, nori side out and crabmeat in the middle.
Use a bambo sushi roller or an acrylic sushi press. Slice across the sushi roll into 8 pieces and serve. Makes about 6 rolls.
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