3 c. short grain rice

SEASONINGS:

1/3 c. rice vinegar
1 tbsp. sugar
1/2 tsp. salt
1 can of crab (imitation or can)
2 tbsp. mayonnaise
2 cucumbers
2 avocados
5 to 7 toasted seaweed

Mix crab with mayonnaise. Cut cucumber and avocado in stick. Make steamed rice with 3 cups water. Rinse the rice and drain. Place the rice in a covered saucepan or rice cooker. Sit for 1/2 hour in the pot. Then cook on high heat first. After boiling, reduce heat to low for about 15 minutes. Place rice in a large plate. Pour the seasoning and stir. Place plastic wrap on a paper. Place a sheet of toasted seaweed on that. Spread out about 3/4 cup of rice, make flat. Place avocado, cucumber and crab in center then roll up. Cut into finger size.