Ingredients:

• 1 cup sushi rice
• 1¼ cup water
• ¼ cup sushi vinegar
• 1 tbsp sugar
• 4 sheets of nori (dried seaweed)
• 1 avocado, peel and cut into strips
• 1 English Cucumber, remove seeds and cut into strip
• 1 red pepper, sliced into thin strips
• 3/4 cup imitation crab meat
• 50g toasted Sesame Seeds - Black and White for a decorative touch
• 2 tbsp mayonnaise
• 1/2 tsp salt

Methods:

• Rinse rice under cold water and then put into a saucepan along with the water. ( 1.15 cup of water for 1 cup of rice)
• Bring to a boil and cook uncovered 3 minutes, stirring, and then reduce heat, cover with a tight fitting lid and let simmer about 20 minutes.
• Remove from heat and let stand, covered, 20 minutes.
• Turn out into a large bowl.
• Mix together the vinegar and sugar until dissolved.
• Let the rice cool a bit.
• Put imitation crab in a bowl and mix with salt and mayonnaise. Keep for later use.
• Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread sushi rice on top of the seaweed and press firmly, about ¼ inches thick.
• Sprinkle sesame seeds over the sushi rice.
• Turn the sushi layer over so that the seaweed is on top, rice facing down towards plastic wrap. Place avocado, cucumber, red pepper and crab meat lengthwise on the seaweed.
• Roll the bamboos mat forward, pressing the ingredients inside the cylinder-shaped sushi.
• Press firmly the bamboo mat with hands, and then remove the rolled sushi.
• Remove plastic wrap, cut the sushi roll into equal bite-size pieces.
• Serve.