Preparation:
cover rice with water, drain repeat until water runs clear combine rice, kombu, and water from ingredients list in a saucepan, over a moderately-high flame cover, bring to a boil, reduce heat to medium, and boil for 5 minutes reduce heat to low and simmer for 15 minutes, until all liquid has been absorbed remove from heat, remove cover, lay towel on top, and recover pan allow to rest for 15 minutes combine vinegar, sugar, and salt in a small saucepan, over a medium-low flame heat and stir to dissolve salt and sugar add additional salt to taste spoon rice into a large baking pan pour vinegar mixture over rice vigorously stir to mix well fan until completely cooled and glossy cover with a slightly damp towel, do not chill cut nori sheet in half, lengthwise spread rice on one side of nori, flatten slightly sprinkle with sesami and turn over place one portion of crab and 2 thin slices avocado on one edge rollup, cut into sixths, and transfer to a platter combine wasabe with a small amound of water-mix well serve rolls at room temperature, with wasabe paste, ginger, and soy to the side |
