- 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
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.