Directions

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1. Wash the rice in a strainer under cold running water until the water runs clear.

2. Soak the rice for 20-30 minutes in still water, you’ll see it become more opaque.

3. Using a heavy-bottomed pot with a lid, cover the rice with water. Cook on high until steaming and then reduce the heat to medium-low and cook for 15 minutes longer, until barely any steam comes out.

4. Lastly, crank the heat on high for thirty seconds to steam off any of the last remaining bits of water at the bottom of the pot.

5. Now turn the rice off and let it sit and continue to steam itself with the lid on for 15 min longer. No peeking! Alternatively, you can use a rice cooker, letting the rice sit for 10 minutes after it’s done.

6. While the rice is cooking, it's time to make the sushi vinegar. Heat the vinegar, sugar, and salt together until fully dissolved.

7. Once rice is done, move to a large bowl. Gently fold in the seasoned vinegar, taking care to not mash the grains of rice.

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1. Mix the filling ingredients together.

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1. Lay a sheet of nori on your bamboo mat with the shiny side down and the rough side facing up.

2. Scoop about ¾ cup of rice onto the nori. Spread it gently into a thin, even layer using your wet fingers or a rice paddle. Leave a half-inch strip of nori bare at the top edge.

3. Lay a row of crab filling in a neat horizontal line across the middle of the rice, slightly closer to the bottom edge.

4. Lift the bottom edge of the bamboo mat with your thumbs while holding the fillings in place with your fingers. Fold the mat over the fillings, tucking the edge tightly, and roll it forward until a cylinder forms.

5. Lightly wet the bare strip of nori with water and finish rolling to seal the edge shut. Give the mat a gentle squeeze to firm up the shape.

6. To serve, gently unwrap and slice into 6-8 pieces.