kiwi fruits, peeled (1 sliced into thin strips, the other in thin rounds)
Rinse rice in cold water until water runs clear. In small saucepan, combine rice and 1 cup (250 mL) water. Bring to a boil over high heat, then reduce to low, cover and simmer 15 to 20 min., or until all the water has been absorbed. Remove from heat and leave covered, 15 min. Fluff rice with fork and stir in rice vinegar, sugar and salt. Spread on large platter or baking sheet to cool to room temperature before using, about 30 min.
Wrap a bamboo sushi mat on all sides with plastic wrap. If you don’t have a sushi mat, use a clean tea towel covered with a large sheet of plastic wrap.
Trim nori sheets to 6 x 4-in. (15 x 10-cm) each. Place a nori sheet -- shiny-side down -- on work surface with longer side closest to you. Using wet hands, press half the cooled rice evenly onto the nori sheet. Sprinkle rice with half the sesame seeds. Flip over nori (the sesame-dusted rice will stay stuck to it) and place in centre of the plastic-wrapped sushi mat. Lay half the imitation crab sticks along the length and in the middle of the nori; being careful to fill to ends. Top the imitation crab with half the avocado slices and half the kiwi strips. Using the mat, lift and roll up all layers to form a tight log. Remove mat and plastic wrap. Lay half the kiwi rounds on top of the log, slightly overlapping. Repeat process to make a second log. Use a sharp knife to slice each log into 8 pieces. Serve immediately or wrap uncut logs and keep chilled to cut and serve later.
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