It seems like everyone, no matter what their feelings towards sashimi, likes California Hand-Rolled Sushi. I haven’t found a place down here yet to get it, so I’ve been thinking of trying my hand at making it myself. It doesn’t seem like it would be too difficult. Though it would probably take practice to get it just right. I figured that some of you might be interested in giving it a try as well.

Ingredients :
+ 8 sheets nori (dried seaweed sheets)
+ 1 1/2 cups uncooked long grain rice, washed and drained
+ 1/4 cup distilled white vinegar
+ 3 tablespoons sugar
+ 2 teaspoons salt
+ 1/2 pound crabmeat or imitation crabmeat
+ 2 large ripe avocados
+ Wasabi
+ Soy Sauce

Directions :
1. Combine rice and 2 cups water in medium saucepan; bring to boil. Reduce heat, cover and simmer 20 minutes, or until water is absorbed. Remove from heat and let stand 20 minutes, covered.
2. Combine vinegar, sugar and salt in small saucepan; heat only until sugar dissolves, stirring constantly.
3. Put the cooked rice nto large non-metal bowl, fluffing with a fork. Pour vinegar mixture, a little at a time, evenly over rice, gently folding to combine after each addition. Cool rice mixture to room temperature.
4. Cut or shred crabmeat into bite-size strips. Just before serving, cut each avocado in half; seed and peel. Cut each half lengthwise into 8 thin slices. Arrange avocado slices, nori and crabmeat on large platter.
5. Place nori on a flat surface. Spread 1 to 2 tablespoons rice mixture in center of nori. Top with avocado slice and one piece crabmeat. Wrap nori around filling in cone shape to enclose. Serve with wasabi and soy sauce.

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