Homemade Sushi Rolls with Cucumber, Crab, and Avocado

Instructions

1. 1

   In a large saucepan, combine the sushi rice and water; let stand for 30 minutes. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 10 minutes.

2. 2

   In a small bowl, combine the rice vinegar, sugar, and salt, stirring until the sugar is dissolved.

3. 3

   Transfer the cooked rice to a large shallow bowl and drizzle with the vinegar mixture. Using a wooden paddle or spoon, stir the rice with a slicing motion to cool it slightly. Cover with a damp cloth to keep the rice moist. (The rice mixture can be made up to 2 hours in advance and stored at room temperature, covered with a damp towel. Do not refrigerate.)

4. 4

   Sprinkle the toasted and black sesame seeds onto a plate and set aside. Place a bamboo sushi mat on a work surface and line it with plastic wrap. Place 3/4 cup of the rice mixture onto the plastic wrap and, with moistened fingers, press it into an 8-inch square. Top with 1 nori sheet.

5. 5

   Arrange a small amount of cucumber, crab, and avocado about 1-1/2 inches from the bottom edge of the nori sheet. Roll up the rice mixture over the filling, using the bamboo mat to lift and compress the mixture as you roll; remove the plastic wrap as you roll.

6. 6

   Remove the mat and roll the sushi rolls in the sesame seeds. Cover with plastic wrap. Repeat with the remaining ingredients to make 8 rolls. Cut each roll into 8 pieces. Serve with soy sauce, wasabi, and pickled ginger slices, if desired.