Cafe-style Chirashi Sushi Using Crab, Avocado, and Ikura

• 700 grams White rice
• 2 tsp Sake
• 3 cm Kombu
• 3 tbsp Vinegar
• 2 tbsp Sugar
• 1 1/2 tsp Salt
• 1 Sesame seeds
• 1 Shredded nori seaweed
• 1 Canned crab meat (or imitation crab)
• 1 Ikura
• 4 leaves Shiso leaves
• 1 if you have it Sprouts
• 1/4 Lemon (for garnish)
• 1 Avocado
• 1/4 Lemon (for the avocado)

1. Add washed rice, sake, and konbu seaweed to the rice cooker, add in water as recommended by the rice cooker, and cook.
2. Add the ingredients from step 1 to a large bowl, add in the mixed sushi vinegar briskly mix as if cutting the rice, cover with a wet towel, and let cool until it is cool to the touch.
3. Dice the avocado into large pieces, and sprinkle lemon juice.
4. Make a bed of the sushi rice and top with shredded seaweed, white sesame, crab, avocado, salmon roe, shiso leaves, lemon, and sprouts in that order, and it is done.

white rice, sake, vinegar, sugar, salt, sesame seeds, crab meat, ikura, leaves, sprouts, lemon, avocado, lemon

Taken from cookpad.com/us/recipes/188271-cafe-style-chirashi-sushi-using-crab-avocado-and-ikura (may not work)