Rice
2 cups of water
1 cup of Japanese short-grain rice
1 tablespoon of sake
1 tablespoon of rice vinegar
1/2 teaspoon of sesame oil
6 nori sheets cut in half
1 pinch of salt
Filling
3 pieces of imitation crab meat
1 small Japanese cucumber cut into thin strips
Rice
2 cups of water
1 cup of Japanese short-grain rice
1 tablespoon of sake
1 tablespoon of rice vinegar
1/2 teaspoon of sesame oil
6 nori sheets cut in half
1 pinch of salt
Filling
3 pieces of imitation crab meat
1 small Japanese cucumber cut into thin strips
1
Rinse the rice with running water and drain
In a small saucepan, combine the rice, water, and sake
Bring to a simmer over medium heat for 20 minutes or until cooked
Cover and let rest for five minutes
2
In another bowl, whisk together the rice vinegar, sake, salt, and sesame oil
Transfer the rice to a shallow, wide container
Spread with a spatula
Top with the seasoning and mix well
Repeat every 5 minutes or until cooled
Assembly
1
Distribute a layer of rice over a piece of nori, leaving a small border on each side
Add some imitation crab meat and cucumber strips on top of the rice
2
Roll up the nori to form a cone
Serve immediately, and if desired, accompany with soy sauce and wasabi (Japanese horseradish)
To stabilize them, fold the ends of the nori.
