Preparation Time

30 minutes

Ingredients

• 1/4 cup rice vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 3 cups cooked sticky rice (in oriental section of grocery store)
• seaweed, or nori (also in oriental section)
• 1/2 avocado, pealed and cut into long, thin stips
• 1/2 cucumber, pealed, seeded and cut into long, thin strips
• 1 cup (4 oz) crabmeat
• wasabe (in oriental section of store)
• soy sauce

Directions

• mix rice vinegar with salt and sugar; pour over hot rice and mix well
• let rice cool to room temperature
• place a sheet of seaweed shiny side down on a bamboo "makisu" mat (note, okay to use wax paper or aluminum foil with a few sheets of paper towel on top instead)
• dip fingers in bowl of water and pat 3/4 cup of rice onto seaweed; cover all seaweed except an inch or so from the far end
• in the middle of the rice, lay strips of avocado, cucumber and crab close to each other
• using the makisu, slowly roll the closest side to you up and over; continue until the roll is tight, squeezing lightly
• the last edge of the seaweed should paste to the end (if not, add a little water to glue it)
• using a sharp knife dipped in water, cut the roll in one inch pieces
• place decoratively on a plate
• in separate dish, mix 1/4 teaspoon wasabe with 2 tablespoons soy sauce and serve on the side

Goes Great With...

green tea

Converted to Weight Watchers Points...

12 points per serving