1 cup Sushi Rice or Brown Rice
1 Avocado
1 English Cucumber
½ cup Crab Meat (real or imitation)
Mayonnaise to taste
1/2 T. Seasoned Gourmet Rice Vinegar
Sushi Paper (nori seaweed)
Low Sodium Soy Sauce
Wasabi
Pickled Ginger

Rinse the sushi rice under running water and then cook with 1 cup of water in a rice cooker. If you don't own a rice cooker, simmer rice in pot, covered, for 15 to 20 minutes or until done.  You can use brown rice but it does not have the “stickiness” that is convenient for rolling the sushi—try a combination.  Place cooked rice in a bowl to cool.  Add the vinegar and mix gently while fanning the rice. Set aside.

Wash and peel the cucumber, then slice into long, thin strips. Also peel and slice the avocado into strips. Set aside.

Put a seaweed sheet (nori) shiny-side down on a bamboo mat. Spoon rice on the nori sheet and spread to the edges, but leave about 1 inch at the furthest end from you.

Next, leaving about an inch on the edges of the spread rice, put a line of crab, cucumber and avocado across the rice.

Roll the mat beginning with the edge closest to you. Continue to roll until you reach the reserved inch you left at the furthest edge. Put some water across the reserved portion of the nori, and roll it completely over.  The water will keep the nori edges together. Press down firmly on the edge to ensure a tight adhesion. Release the bamboo mat and pull it back towards you, leaving the sushi roll in place.

Dip a long, sharp knife in cold water to prevent it from sticking to the sushi rice. Slice the roll into small pieces. Make the second roll using the same method.

Serve immediately with soy sauce, wasabi and pickled ginger.