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2914 Sushi-pressed Makes 15 pieces 2/3 cup sushi rice ¾ cup water wash the sushi rice under cold running water until the water is running clear, then drain the rice. Put rice in pan with water, cover. Bring to a boil as quickly as possible. Turn down heat and let simmer for 10 minutes. Turn off heat and let rice stand for 15 minutes Sushi rice, cooked 2 tablespoons Japanese mayonnaise 1 teaspoon toasted sesame seeds ½ avocado, cut into think strips Flesh from 4 freshly cooked crabs ½ cucumber, peeled and cut into very thin slices Lemon quarters and dill sprigs for garnish Oli a 8-inch square cake pan and line with plastic wrap so that the plastic wrap hangs over the edges. This helps you pull the sushi form the pan. Place ¾ of the rice in the bottom of the cake pan, press rice in bottom until flat. Spread layer of mayonnaise on top of rice and sprinkle with sesame seeds. Arrange the avocado, crab and cucumber in thick diagonal strips over rice. Cover top with rice and a strip of plastic wrap, put another pan on top, and add some weight, such as a few cans, to help flatten out the top of the siushi. Chill sushi for at least 15 minutes, take weights off the pan. Loosen the sides of the pan and lift out the sushi. Cut sushi into about 15 pieces with a wet sharp knife. Garnish with lemon and dill and serve with pickled ginger and a dab of wasabi paste, if desired.