3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt

1 1/2 cups uncooked sushi rice
2 1/3 cups water

5 sheets of sushi nori (seaweed in big squares)

1 large cucumber
2 to 3 avocados
Fresh-squeezed lemon juice
Cooked crab meat or imitation crab sticks

Wasabi (Japanese horseradish)
Soy sauce

Preparing the sushi rice (prepare approximately two hours before sushi rolls)

1. Combine rice vinegar, sugar and salt in a small saucepan. Heat mixture over medium heat just until the sugar dissolves (do not let it boil). Remove from heat and let cool until ready to use.
2. Cook rice according to package directions, and let rest for 15 minutes.
3. Transfer rice to a large bowl using a rubber spatula.
4. Sprinkle the cooled rice vinegar mixture over the rice, gently mixing as you sprinkle. Add enough to coat the rice but not make it damp. Let cool.

Preparing the sushi ingredients

1. Wash, the cucumber. Slice in quarters, lengthwise. Cut the strip containing the seeds off. Then cut into long, slender strips.
2. Cut the avocados in half lengthwise; remove the pit; cut each section in half again (lengthwise), and carefully remove the peel. Cut the section in long slender strips. Sprinkle the sliced avocado with lemon juice to keep from discoloring.
3. If you are using imitation crab sticks, remove the plastic wrapping and cut each in half lengthwise.

Rolling and cutting the Sushi

Google “how to roll sushi” for visual examples of how to do this. The more you roll, the better you get at it.

1. Lay the nori sheet on the counter.
2. Spread a thin layer (about ¾ cup) of rice over the sheet, leaving approximately one inch uncovered at each end.
3. Arrange strips of avocado, cucumber and crab along the centre of the rice.
4. Carefully roll, tucking the end of the nori to start the roll. Roll tightly with firm pressure. At the end, you can use a small amount of water on the edge of the nori to seal the roll. (You can use a bamboo mat, but I don’t.)
5. Place the roll on a cutting board. Using a sharp knife, cut it in half. Then slice each section in half again, twice (creating 8 pieces total).
6. Serve with soy sauce and wasabi.

Other ideas for fillings

• Smoked salmon and cream cheese
• Tempura shrimp
• Tobiko (flying fish egg)

On eating raw fish…

You’ve likely heard stories about people eating raw fish and getting sick. If you’re wondering what fish you can use raw in sushi, you may find these resources helpful:

Raw Fish Safety (bacteria and parasite education for sushi lovers)

Slicing fish for sushi, sashimi and crudo

Salmon sashimi from Costco

1 tsp oil (for frying)
1 small onion, diced small
2 garlic cloves, diced small
1 lb lean ground beef
1 egg
2 tps Dijon mustard
1 tsp Montreal steak spice
½ tsp Worcestershire sauce

1. Fry the onion in the oil over medium heat for a couple minutes until soft. Add the garlic and fry for another minute or so.
2. Mix all the ingredients (onion/garlic, hamburger, egg and spices) together in a bowl.
3. Using your hands, make sure the mixture is well mixed. Form into four patties about ½ inch thick.
4. Place patties on a greased grill over medium-high heat. Close lid and cook, turning patties once, for about 10 minutes or until no longer pink inside. (They’ll be less likely to stick to the grill if they’re chilled first.)

If you’re making these ahead, they can be refrigerated for up to six hours. Or layer them between waxed paper in an airtight contain and freeze. They can be cooked from frozen.