2 sushi rolls
Dan & Deb 1995

Get yourself a bowl of water and a rag for wiping your hands.  Spread rice onto plate and allow to cool at room temperature.  Sprinkle mirin evenly over rice; mix.  With nori on mat, spread rice 1/2 inch thick (with moist little hands) to cover nori, leaving 1″ margin as shown.  Next, place cucumber strips 1″ from the bottom of the rice pad, scatter crab over and slice avocado pieces from skin to cover crab.  Then carefully roll whole mess into a tube leaving the unriced portion of nori to overlap.  While you are rolling, squeeze the tube to pack the rice as tightly as possible.  Lightly moisten nori flap and seal as you would an envelope.  Cut into 3/4″ slices.

Wasabi:  mix wasabi powder w/ water (a little at a time) to form a thick paste.  Pour soy sauce into a saucer thing.  Add a bit of wasabi and mix it in.  Dip sushi roll into this goop and eat.  Add a slice of pickled ginger for authenticity.