Sushi  Roll

Ingredients

• 2/3 cup uncooked short-grain white rice
• 3 tablespoons rice vinegar
• 3 tablespoons white sugar
• 1 1/2 teaspoons salt
• 4 sheets seaweed sheets
• 1/2 cucumber, peeled, cut into small strips
• 2 tablespoons pickled ginger
• 1 avocado
• 1/2 pound crab meat, flaked

Directions

1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
2. Preheat oven to 300 degrees F (150 degrees C). On a medium baking tray, heat  seaweed sheets in the preheated oven 1 to 2 minutes, until warm.
3. Center one sheet on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and crab meat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
4. Cut each roll into 4 to 6 slices using a wet, sharp knife. 

***  If you do not have a bamboo sushi mat, the easiest way to roll the sushi is to use a clean dish towel. Sushi can be filled with any ingredients you choose. Try smoked salmon instead of  crab meat. Serve with teriyaki sauce and wasabi