Purple Rice and Kani Maki Recipe

Make the sushi rice: Place hot, freshly cooked rice in a large bowl. Dissolve sugar in vinegar. Pour over rice and mix well. Let cool.

Cover a bamboo sushi mat with plastic wrap. Place a nori sheet, shiny side down, on the mat. (Use 1 whole sheet of nori for big rolls and half a sheet for smaller rolls.) With wet hands, spread a thin layer of rice on the nori.

Position the long side of the mat nearest you. Arrange 3 crabsticks in a horizontal line on the center of the rice. Add a combination of 2 filling ingredients (like cucumber and mango) beside the crabsticks.

Take the long edge of the mat, keeping the filling in place with your fingers, and roll into a tight cylinder, using the mat to shape the roll. Set aside. Repeat with remaining ingredients.

Using a sharp knife, trim the edges of the rolls, slice each roll in half, then slice each half into three equal pieces.

Top each piece with fish roe. Serve with soy sauce and wasabi on the side.