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This was contributed by Olga D at another board and is a fabulous, easy, impressive appetizer.
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seasoned rice vinegar
, thinly sliced
cup flaked imitation crabmeat (surimi) or 3/4 cup thinly sliced
cup very thinly sliced
In saucepan, combine rice and 1 1/4 cups (300 mL) water; bring to boil.
Cover and reduce heat to low; cook for 25 minutes or until rice is tender.
With fork, stir in rice vinegar and sesame seeds.
Meanwhile, line 8-inch (1. 2L) round or 8-inch square cake pan with plastic wrap.
With spatula, press rice firmly and evenly into pan.
Let cool completely.
Turn out onto flat serving plate.
Top with layer of avocado slices.
Using scissors, cut nori into thin strips; sprinkle over avocado.
Arrange crabmeat, cucumber and ginger over top.
Stir together mayonnaise, milk and wasabi powder; drizzle over top.
Cut into wedges to serve.
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