Published: by Absolutely Recipes, in the recipes category.
1 cup uncooked sushi rice
1 cup water
1/2 TSP salt
1 TBSP rice vinegar
1 TBSP sugar
2 medium ripe avocados, peeled and cubed
1 cup lump crabmeat, drained
1 cup chopped cucumber
2 nori sheets, thinly sliced
Optional: Pickled ginger slices, soy sauce and toasted sesame seeds
Wash rice in a colander until water runs clear.
Combine rice, 1 cup water and salt in a large saucepan; bring to a boil.
Reduce heat; cover.
Simmer until water is absorbed and rice is tender, 15-20 minutes.
Remove from heat.
Let stand 10 minutes.
Combine rice vinegar and sugar, stirring until sugar is dissolved.
Stir into rice.
Place 1/3 cup rice into each of four 1-pint wide-mouth canning jars; layer with half of the avocados, crabmeat, cucumber and nori.
Top with remaining rice and repeat layers.
Cover and refrigerate until serving.
Transfer into bowls; toss to combine.
If desired, serve with optional ingredients.
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