Spicy Crab Sushi!
http://www.kohlercreated.com/blog/?p=3988

WHAT YOU’LL NEED
Ingredients (to make approximately 3 rolls):
2 cups Jasmine “sushi” rice
2-3 tablespoons rice vinegar
1 teaspoon salt
2 tablespoons Sugar
Nori/Packaged seaweed
1 cup fresh or imitation crab, diced (you can easily substitute crumbled tofu if you’re looking for a vegetarian alternative)
1-2 tablespoons mayonnaise
1-2 teaspoons sriracha (to taste)
1 teaspoon fresh ginger
2 carrots, sliced lengthwise
1/2 cup cucumer, sliced lengthwise (approximately 1/2 a cucumber)
Soy sauce for dipping

PREPARATION:
1. The Rice
Most people we’ve talked to that have ventured into at-home sushi have had the most trouble with rice. Rice is the foundation of any good sushi, and the consistency and taste have to be right or it throws the whole process out of whack. Don’t get disheartened, it will take several wasted batches before you figure out your groove, but here are our tried and true techniques:
Always to wash your rice with water until it runs clear and is no longer milky.
Make your rice in a rice cooker using no less than 2 cups (any less will burn).
Always use Jasmine “sushi” rice from your local store or Asian Market.
Follow exact cooking times for your rice cooker or directions on bag of rice.
Rice flavoring is essential for that sushi rice taste, it also helps the rice stick together.

Rice flavoring:
2-3 tblsp rice vinegar
2 tblsp sugar
1 tsp salt

1. Heat vinegar, sugar, and salt in a pot until sugar is dissolved, set aside.

2. When rice is done cooking, spread it evenly (important so rice does not overcook in bowl) in a shallow bowl or wood rice bowl and drizzle the flavoring mixture over the rice, mixing it with a plastic rice paddle until evenly mixed. Place damp cloth over the rice bowl and allow to cool until near room temperature.

Tip: Mix 1 part rice vinegar with 10 parts water and coat your hands with it while working with sushi rice during preparation and while assembling your rolls. It will prevent the rice from sticking to your hands nearly as much.

2. The Crab and Veggies
I think our favorite part about sushi is that each combination has its own personality and makes for a unique experience. We like our sushi spicy, so here is our fantastic spicy crab filling recipe. It couples nicely with any sort of veggie you might decide to use. On this occasion we used fresh organic carrot and cucumber.

Spicy Crab Filling:

1 cup fresh or imitation crab, diced (you can easily substitute crumbled tofu if you’re looking for a vegetarian alternative)

1-2 tablespoons mayonnaise

1-2 teaspoons sriracha (to taste)

1 teaspoon fresh ginger

1. Combine ingredients, stir, and chill until ready to use.