INGREDIENTS

INSTRUCTIONS

FOR THE RICE
*available at Oriental markets and some specialty foods shops
Make the rice:
In a large fine sieve rinse the rice under running cold water until
the water runs clear with no milky residue and drain it well. In a
large heavy saucepan combine the rice with 1 1/4 cups water, bring
the water to a boil, and simmer the rice, covered tightly, for 15
minutes, or until the water is absorbed and the rice is tender.
Remove the pan from the heat, let the rice stand, covered tightly,
for 10 minutes, and transfer it to a jelly-roll pan, spreading it in
an even layer. Keep the rice warm, covered. In a saucepan whisk
together the vinegar, the sugar, the Sherry, and the salt, simmer the
mixture until the sugar is dissolved, and let it cool. Sprinkle the
rice with as much of the vinegar mixture as necessary to moisten it
lightly, tossing it carefully, and cover it with a dampened cloth.
(Do not chill the rice.) The rice may be made 3 hours in advance and
kept, covered with the dampened cloth, at room temperature.
Peel and pit the avocado, rubbing it with the lemon juice, and cut it
into 1/4-inch-thick strips. Heat the nori in a preheated 350°F.
oven for 10 minutes, or until it is softened slightly, and keep it
warm. Working with one sheet of nori at a time and with a long side
facing you, spread about 3/4 cup of the rice in an even layer on each
sheet, leaving a 1/2-inch border on the long sides. Arrange some of
the avocado strips horizontally across the middle of the rice and
arrange some of the cucumber strips and the crab meat on top of the
avocado. Dab the crab meat with the wasabi and beginning with a long
side roll up the nori tightly jelly-roll fashion. Cut each roll with
a sharp knife into 3/4-inch-thick slices and serve the rolls with the
soy sauce, the additional wasabi, and the ginger.
Makes about 24 to 30 pieces.
Gourmet September 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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