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Crab Meat Roll Sushi

Ingredients
 

3 cup white medium grain rice

VINEGAR SAUCE

1 cup rice vinegar
1 cup white sugar
2 tsp salt (heaping)

FILLING

1 artificial crabmeat, mixed with mayonnaise
1 cucumber, cut in thin long strips
1 nori (seaweed)




 
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Preparation
 
Cook rice. Let steam after cooking for 20 minutes, then put into
large mixing bowl and add 1 cup of cooled vinegar sauce. Toss rice
lightly but thoroughly with vinegar sauce.

When rice is cooled, spread about 1 inch thick on a sheet of nori,
leving about 1 1/2 inches uncovered at one edge of nori to use as a
sealing flap. Wet finger tips in leftover vinegar sauce to make rice
easier to handle.

Place crabmeat and cucumber in a thin line across the rice. Roll
the rice into a cylinder, nori side out and crabmeat in the middle.
Use a bambo sushi roller or an acrylic sushi press. Slice across the
sushi roll into 8 pieces and serve. Makes about 6 rolls.

 

 
Servings: 6

 

 

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