|Short grained white rice||1 1⁄2 Cup (24 tbs)|
|Cold water||1 3⁄4 Cup (28 tbs)|
|Rice wine vinegar||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Mirin/Dry sherry||1 Tablespoon|
|Wasabi powder||2 Teaspoon|
|Avocado||1 Medium, cut into 1/2 inch slices|
|Nori sheet||4 (Toasted Seaweed)|
|Cooked crabmeat||6 Ounce|
|Cucumber||1⁄4 , cut into 1/4 inch julienne strips|
|Soy sauce||2 Tablespoon (For Dipping)|
|Wasabi||2 Tablespoon (For Dipping)|
1. Rinse the rice. In a saucepan with a tight-fitting lid, add the rice and cold water. Let stand for 15 minutes. Bring the water and rice to a boil, cover and reduce the heat and cook about 10 minutes until the water is absorbed.
2. Reduce heat to low, and simmer another 5 minutes. Remove from heat and let the rice stand, covered, for 5 minutes. Transfer the rice to a large platter. Mix together the vinegar, sugar, salt and mirin, and pour over rice while mixing with a fork. Cool to room temperature.
3. In a small bowl, combine wasabi powder and water.
4. Lay one sheet of seaweed on work surface and, with dampened hands, spread 1 cup (250 ml) of rice over the seaweed, leaving a 1-inch (2.5-cm) strip along the top.
5. Using 1/4 of the wasabi mixture, paint a stripe on the rice, 1-inch (2.5-cm) above the bottom edge. Arrange 1/4 of the crab over the stripe. Arrange 1/4 of the avocado slices next to the crab and then 1/4 of the cucumber next to the avocado.
6. Beginning at bottom edge, carefully roll the seaweed and its contents jelly-roll style. Moisten the top free seaweed edge to seal.
7. Continue in same manner for the remaining three sheets.
8. Using a sharp knife, slice into 1-inch (2.5-cm) pieces.
9. Serve with soy sauce and wasabi for dipping.