Ingredients
1 cup uncooked sushi rice1 cup water1/2 teaspoon salt1 tablespoon rice vinegar1 tablespoon sugar2 medium ripe avocados, peeled and cubed1 cup lump crabmeat, drained1 cup chopped cucumber2 nori sheets, thinly slicedOptional toppings: Pickled ginger slices, soy sauce and toasted sesame seeds
Preparation
Wash rice in a colander until water runs clear. Combine rice, 1 cup water and salt in a large saucepan; bring to a boil. Reduce heat; cover. Simmer until water is absorbed and rice is tender, 15-20 minutes. Remove from heat. Let stand 10 minutes. Combine rice vinegar and sugar, stirring until sugar is dissolved. Stir into rice.
Place 1/3 cup rice into each of four 1-pint wide-mouth canning jars; layer with half of the avocados, crabmeat, cucumber and nori. Top with remaining rice and repeat layers. Cover and refrigerate until serving. Transfer into bowls; toss to combine. Serve with toppings as desired.
