Serves 3 - 197 cal per serving
Prep-time: 30 min. - Total-time: 45 min.

For making Sushi Hosomaki with Surimi (imitation crab meat), rinse the sushi rice with cold water until the water runs clear. Put the sushi rice in a pot and cover with water. Add salt and sugar and bring to a boil. Turn off the stove. As soon as the water stops boiling cover the pot. Let the sushi rice set for 20 minutes. Spread the sushi rice on a flat plate. Season with rice wine vinegar. Put one nori seaweed sheet on a bamboo rolling mat or on a clean dish towel. Wet the ends of the nori seaweed sheet with a little water. Put the rice 1/2 cm (about 1/4 inch) thick on the nori sheet, covering 2/3 of the nori seaweed sheet. Add a few drops of water to the wasabi powder and make a paste. Spread the wasabi in a very thin layer on the rice. Peel the cucumber and cut in 3 mm stripes. Put the cucumber stripes in one row across on the rice. Place the surimi on the cucumbers. Roll up the nori seaweed sheet using the bamboo mat. Let stand until the nori sheet feels soft. Cut in slices using a sharp kitchen knife. Repeat with the remaining nori seaweed sheets.