Crab meat roll sushi

1. Cook rice.
2. Let steam after cooking for 20 minutes, then put into large mixing bowl and add 1 cup of cooled vinegar sauce.
3. Tossi rice lightly but thoroughly with vinegar sauce.
4. When rice is cooled, spread about 1 inch thick on a sheet of nori, leving about 1 ½ inches uncovered at one edge of nori to use as a sealing flap.
5. Wet finger tips in leftover vinegar sauce to make rice easier to handle.
6. Place crabmeat and cucumber in a thin line across the rice.
7. Roll the rice into a cylinder, nori side out and crabmeat in the middle.
8. Use a bambo sushi roller or an acrylic sushi press.
9. Slice across the sushi roll into 8 pieces and serve.
10. Makes about 6 rolls.