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

Step 1
In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.

Step 2
Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.

Step 3
Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.

Step 4
Cut each roll into 4 to 6 slices using a wet, sharp knife.

If you do not have a bamboo sushi mat, the easiest way to roll the sushi is to use a clean dish towel.

Per Serving: 152 calories; protein 3.9g; carbohydrates 25.8g; fat 3.9g; cholesterol 5.7mg; sodium 702.5mg.

Protein: 3.9g (8%)
Carbohydrates: 25.8g (8%)
Dietary Fiber: 2.4g (10%)
Sugars: 7.4g
Fat: 3.9g (6%)
Saturated Fat: 0.6g (3%)
Cholesterol: 5.7mg (2%)
Vitamin A Iu: 131.7IU (3%)
Niacin Equivalents: 2mg (16%)
Vitamin B6: 0.1mg (9%)
Vitamin C: 3.4mg (6%)
Folate: 61.7mcg (15%)
Calcium: 12.3mg (1%)
Iron: 1mg (6%)
Magnesium: 25mg (9%)
Potassium: 186.1mg (5%)
Sodium: 702.5mg (28%)
Thiamin: 0.1mg (13%)
Calories From Fat: 35.3