1 cup uncooked brown rice, short-grain (not instant)
1 tsp rice vinegar
4 sheets nori seaweed
6 oz cooked Alaskan king crab leg, or four 1.5 oz crabstick legs
1/2 medium avocado, Haas, sliced
1/2 cup cucumbers, julienned
8 tsp low-sodium soy sauce

Directions
Preheat oven to 300ºF.

In a medium saucepan, combine 2 cups of water, rice and vinegar; set pan over high heat and bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed and rice sticks together, about 30 to 35 minutes total; remove from heat and let cool.

Meanwhile, place seaweed sheets on a baking sheet and place in oven. Toast until warm and soft, about 1 to 2 minutes. Arrange seaweed on a flat surface or bamboo sushi mat. With wet hands, press rice onto seaweed (about 1/4 cup per sheet) to within 1/2-inch of edges. Press until rice is flat and forms an even layer.

Arrange 1/4 each crab, avocado and cucumber down center of each sheet. Starting from one end and pressing down gently, roll up seaweed into a tight roll.

Using a wet, sharp knife, slice each roll crosswise into 4 pieces (discard the ends if they have no rice or filling). Serve with soy sauce on the side. Yields 4 pieces sushi (1 full roll) plus 2 teaspoons of soy sauce per serving.