Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Crab meat roll sushi   Yield: 6 Rolls   3 c White medium grain rice MMMMM-----------------------VINEGAR SAUCE----------------------------      1 c Rice vinegar 1 c White sugar      2 ts Salt (heaping)  MMMMM--------------------------FILLING------------------------------- Artificial crabmeat; mixed - with mayonnaise Cucumber; cut in thin long - strips Nori (seaweed) Cook rice. Let steam after cooking for 20 minutes then put into large mixing bowl and add 1 cup of cooled vinegar sauce. Toss rice lightly but thoroughly with vinegar sauce. When rice is cooled spread about 1 inch thick on a sheet of nori leving about 1 1/2 inches uncovered at one edge of nori to use as a sealing flap. Wet finger tips in leftover vinegar sauce to make rice easier to handle. Place crabmeat and cucumber in a thin line across the rice. Roll the rice into a cylinder nori side out and crabmeat in the middle. Use a bambo sushi roller or an acrylic sushi press. Slice across the sushi roll into 8 pieces and serve. Makes about 6 rolls.