Imitation Crab Sushi Rolls

Wash and rinse rice thoroughly until the water runs clear. Combine 1 1/2 cups of water with the rice in a saucepan and heat it over high, bringing to a boil within 5 minutes. Gradually decrease the heat to low and cover the saucepan, allowing the rice to cook until all the water is absorbed and it's tender, taking around 8-10 minutes.

Transfer the cooked rice to a non-metallic bowl using a wooden spoon and let it cool down completely.

Meanwhile, combine 1/2 cup of vinegar, 1 tablespoon sugar, and a pinch of salt in a small saucepan. Heat it over high until boiling, then reduce the heat and simmer for 1 minute more. Gradually pour in the vinegar mixture to the cooling rice a few tablespoons at a time, coating it evenly. You may not need all of the vinegar mixture.

Set the rice aside to finish cooling completely, taking around 15 minutes.

Place a sheet of nori on a sushi mat with the textured side facing upwards. Position a small bowl of water nearby for moisture. Using your hands, spread a handful of rice evenly onto the nori sheet. Arrange cucumber and crab pieces about 1/2 inch away from the edge closest to you. Roll the sushi starting at that edge and moving away from yourself, applying gentle pressure as you roll again to seal the edges.

Repeat this process with the remaining nori, rice, cucumber, and crab.

Cut each roll into 8 pieces using a sharp knife that's been dipped in water to prevent sticking. Rinse the knife after each cut.