2 Tbsp short-grain brown rice (dry measure)
¼ tsp rice vinegar
1 sheet nori seaweed
1½ oz cooked Alaskan king crab leg or 1½ oz crabstick
1 slice avocado
2 Tbsp cucumber, julienned
2 tsp low-sodium soy sauce
How to make it
Preheat oven to 300°
In a medium saucepan, combine rice, vinegar, and 6 Tbsp water and bring to a boil over high heat. Reduce heat to low, cover, and simmer until liquid is absorbed, about 30 minutes.
Put seaweed on a baking sheet and place in oven. Toast until warm and soft, about 1 minute. Press rice onto seaweed on a flat surface so rice forms an even layer.
Top with crab, avocado, and cucumber; then roll up seaweed.
Using a wet knife, slice roll into 4 pieces and serve with soy sauce on the side.