How to make Kani Sushi

KANI SUSHI

ingredients: 

- Koshihikari rice 
- 10 crab sticks, cut 
- Cucumber thinly sliced ​​lengthwise 
- Radishes thinly sliced ​​lengthwise 
- 935 ml (3 3/4 cups) cold water 
- 125 ml (1/2 cup) of rice vinegar 
- 2 tablespoons of caster sugar 
- 1/2 teaspoon salt 
- 5 sheets of nori 
- 1 avocado, cut 2, peeled, thinly sliced​​, chopped 

Presentation: 
- Soy Sauce 
- Pasta wasabi 
- Acer ginger 

How to Make: 
Put the rice into a strainer, and rinse the rice with cold running water until clean. After that put the rice and water into a saucepan and cook over high heat, and bring to a boil. Lower the heat and cover for 12 minutes or until water is absorbed, remove from heat and set aside. Cover for 10 minutes. 
Mix the vinegar, sugar and salt in a small bowl, then transfer the rice into a large glass bowl, stir the rice using a wooden stirrer, then gradually add the vinegar, stirring gently until blended. Wait for 15 minutes until the rice to cool. 
Put it on a pedestal telenan sushi, place a sheet of nori, shiny part facing down, on a pedestal. Preferably hands still wet enough to spread the rice over the nori sheet, leaving 3 cm on each side. 
Put crab, cucumber and radish and avocado in the center of the rice, hold the stuffing in the middle of the rolling base. Do it this way until the nori exhausted. 
Use a sharp knife to cut up pieces of sushi with a 1.5 cm thick. Must to Go Historical Kemudain on a plate with soy sauce, wasabi, and pickled ginger to taste.