Ingredients
1 Cup Sushi Rice
1/4 Cup Seasoned Vinegar
2 tbsp sesame seeds – toasted
half – avocado – thinly sliced
half sheet roasted nori
3/4 cup flaked – imitation crabmeat
1/2 cup thinly sliced English cucumber
2 tbsp pickled ginger
2 tbsp light mayonnaise
2 tbsp milk
1 tbsp wasabi powder
Instructions
In saucepan – combine rice and 1 1/4 cup water; bring to boil. Cover and reduce heat to low; allow to cook for 25 minutes or until tender.
With fork, stir in vinegar and toasted seeds.
Line an 8″ round or square pan with plastic wrap. With spatula – press rice firmly and evenly out onto pan. Let cool.
Using scissors – cut nori into thin strips, sprinkle atop with avocado – arrange crab, cukes and ginger over top. Stir mayo, milk and wasabi together – drizzle atop.
Cut into wedges.
