Sushi Roll

Ingredients (Sushi Rice):
2 cups sushi or short grain rice (cooked)
2 TBS rice vinegar
2 TBS sugar
1 TBS kosher salt

1. Combine the rice vinegar, sugar, and salt in a small bowl and heat in the microwave on high for 30 seconds.

2. Transfer the cooked rice into a large mixing bowl and add the vinegar mixture.

3. Fold thoroughly to combine and coat each grain of rice with the mixture.  Allow to cool to room temperature before using to make sushi.

Ingredients (inside the rolls):
1 medium avocado, peeled, pitted, and sliced into 1/4 inch thick pieces
4 sheets nori (seaweed)
1/2 batch sushi rice
1/3 cup sesame seeds
1 small cucumber peeled, seeded, and cut into matchstick size pieces
4 crabsticks, torn into pieces
soy sauce for serving

Cover a bamboo rolling mat with plastic wrap.  Cut nori sheets in half crosswise.  Lay 1 sheet of nori, shiny side down, on the plastic covered mat.  Spread about 1/2 cup of the rice evenly onto the nori.  Sprinkle the rice with sesame seeds.  Turn the sheet of nori over so that the rice side is down.  Place 1/8 of the cucumber, avocado, and crab in the center of the sheet.  Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.  Pull away the mat and set aside.  Repeat until all of the rice has been used.  Cute each roll into 6 pieces.