Sushi Roll

Ingredients

• 1  avocado 
• 0.5  cucumber peeled cut into small strips
• 0.5 pound imitation crabmeat flaked
• 4 sheets nori seaweed 
• 2 tablespoons pickled ginger 
• 3 tablespoons rice vinegar 
• 1.5 teaspoons salt 
• 0.7 cup short-grain rice white uncooked
• 3 tablespoons sugar white

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• knife

Directions

1. In a medium saucepan, bring 1 1/3 cups water to a boil.
2. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
3. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
4. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently.
5. Roll it forward to make a complete roll. Repeat with remaining ingredients.
6. Cut each roll into 4 to 6 slices using a wet, sharp knife.