AVOCADO AND CRAB-MEAT SUSHI

AVOCADO AND CRAB-MEAT SUSHI

Ingredients

• 1 cup white short-grain rice*


• 2 tablespoons rice vinegar (available at Oriental markets, specialty foods shops, and some supermarkets)


• 1 teaspoon sugar


• 1 teaspoon dry Sherry


• 1/2 teaspoon salt


• 1/2 avocado (preferably California)


• fresh lemon juice for rubbing the avocado


• three 8- by 7-inch pieces of toasted nori (dried laver)*


• 1/2 cucumber, peeled and cut lengthwise into 8- by 1/4-inch strips, discarding the seeds


• about 1/4 pound fresh (cooked) King crab meat, thawed if frozen, picked over, and drained


• wasabi* (Japanese horseradish paste) to taste for the sushi plus additional as an accompaniment if desired


• soy sauce* as an accompaniment


• pickled ginger* as an accompaniment

Cooking Method

• 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.


• (Optional) Heat the nori in a preheated 350 deg. 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.