Korean Sushi

Ingredients

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• 1 ⅓ cups water
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• ⅔ cup uncooked short-grain white rice
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• 3 tablespoons rice vinegar
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• 3 tablespoons white sugar
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• 1 ½ teaspoons salt
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• 4 sheets nori seaweed sheets
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• ½ pound imitation crabmeat, flaked
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• 1 avocado - peeled, pitted, and sliced
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• ½ cucumber, peeled, cut into small strips
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• 2 tablespoons pickled ginger
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Instructions

1. 1
   Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2
   Bring water to a boil in a medium pot; stir in rice. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3
   Mix rice vinegar, sugar, and salt in a small bowl. Gently stir into cooked rice in the pot and set aside.
4. 4
   Lay nori sheets on a baking sheet.
5. 5
   Heat nori in the preheated oven until warm, 1 to 2 minutes.
6. 6
   Center 1 nori sheet on a bamboo sushi mat. Use wet hands to spread a thin layer of rice on top. Arrange 1/4 of the crabmeat, avocado, cucumber, and pickled ginger over rice in a line down the center.
7. 7
   Lift one end of the mat and roll it tightly over filling to make a complete roll. Repeat with remaining ingredients.
8. 8
   Use a wet, sharp knife to cut each roll into 4 to 6 slices.