This recipe is a sushi variation based on the California Roll.
2C sticky rice, cooked
1T rice vinegar
1/2 avocado, peeled and thinly sliced
5 ounces crab meat, shredded
Mix together sugar and vinegar and bring to a boil. Add to rice and mix well. Lay out bamboo mat (if you have one) and cover with plastic wrap. Generously sprinkle with sesame seeds and then discover that they have gone rancid. Throw them out and start over minus sesame seeds. Spread rice mixture evenly over plastic wrap. Flatten. Realize that you forgot to buy the seaweed wrappers. Instead, layer avocado and crab meat. Gently roll, pulling the plastic wrap out of the way. Slice the roll into 3/4 inch slices. Begin crying as you realize that the rice is sticking to the knife and the roll is falling apart. Cut one more slice and then yell at the pile of sushi. Use your hands to madly squish the mixture and drop by globs onto a fancy plate. Serve with prepared wasabi. Don't bother to inform your husband or small children that wasabi is hot.