Crab Sushi Roll
Makes 48 pieces

Ingredients

1 to 2 avocados 1 to 2 avocados halved lengthwise, pitted, peeled and cut lengthwise into 1/8 inch (1/2 cm) slices
5 tbsp (75 mL) fresh lemon juice
Eight 8 x 7-inch
(20 cm X 18 cm)
sheets of nori
4 cups (1L) vinegared rice (see recipe below)
1 1/2 tbsp (23 mL) wasabi powder, combined with
1 1/2 tbsp (23 mL) cold water
1 lb (454 g) Luxury Crab Meat, thawed and drained


Vinegared rice

This recipe makes 8 sushi rolls or 48 pieces of maki. The rice tastes best when it is a little crunchy; this will help keep the grains intact.

4 cups (1 L) short-grain rice (Kokuho Rose or Nishiki)
4 cups (1 L) water
1/2 cup (125 mL) rice vinegar
6 tbsp (90 mL) sugar
2 tsp (10 mL) salt


Wash rice until water runs clear; drain in a colander. Transfer rice to a pot or electric rice cooker and add water. Bring water to a boil. Simmer over low heat, allowing rice to steam for 15 minutes with the cover on at all times. Remove from heat and keep covered, allowing to steam 15 minutes longer. Mix rice vinegar, sugar and salt. With a wooden spoon, fold vinegar mixture into rice; avoid smashing grains. Spread rice on baking pan to cool. Makes 4 cups (1 L).

Directions

In a small bowl toss the avocado gently with the lemon juice. Dry roast each sheet of nori over direct heat, holding it at opposite corners with tongs and waving it back and forth over the burner for 30 seconds, or until it turns green. Lay a dry sudare (a bamboo mat used for rolling sushi) on a work surface so that the slats run horizontally. Put a sheet of the nori on the sudare with the long side facing you and with dampened hands spread 1/2 cup (125 mL) vinegared rice onto it, leaving a 1 inch (2.5 cm) border along the top edge. Spread a small bit of the wasabi paste horizontally across the center of the rice. Arrange 3 avocado slices overlapping slightly in a horizontal line over the wasabi paste and top them with one eighth of the crab meat. Grasp the edges of the nori and the mat from the side facing you, lift the nori and the mat slightly, and roll the nori evenly and tightly away from you, pressing down slightly with each quarter turn. Seal the roll with a drop of water on the far edge of the nori, press the seam closed, and transfer the roll to a cutting board.

Make 7 more rolls in the same manner. With a serrated knife dipped in hot water trim the ends of the rolls and cut each roll crosswise into six sections.

Sauce

1/4 cup (125 mL) soy sauce
2 tbsp (30 mL) rice vinegar
In a small serving bowl combine the soy sauce and the rice vinegar.