Sushi: Japanese

3 1/2 C. Water

1/2 C. Rice Vinegar

1 Tbs. Vegetable Oil

1/4 C. White Suger

1 tsp. Salt

2 C. Rice

Dried Seaweed Sheets (Nori)

Avacado

Cucomber

Imitation Crab

Pickled Ginger

1. Add first five ingredients into pan and heat to boiling, stirring occasionally to dissolve suger and salt. Once boiling add rice, cover and reduce heat to a simmer. Simmer about 20 minutes until rice is done. Remove from heat and set aside.
2. Lay out seaweed, spread warm rice evenly over about 1/4 -1/2" thick, allow about 1” at the end to allow an overlap when rolling.
3. Fill center with desired filling. (We prefer, crab, avocado and cucumber.) Roll and seal. Slice with sharp knife dipped into hot water.
4. Chill in refridgerator for a few hours and serve with favorite soy sauce and wasabi.

Compliments of Shauna