SOUTHERN SUSHI WITH BLUE CRAB 2-3 slices country ham, paper-thin slices Sushi Vinegar 5 oz. rice wine vinegar 2 oz. brown sugar Pinch of salt Sushi Rice 13 oz. rice 15.6 oz. water Crab 8 oz. backfin crab, picked through ½ Tbs. K-Paul’s Red Fish seasoning ½ Tbs. whole grain mustard 2 Tbs. mayonnaise Vegetables 2 avocados, peeled, seeded and sliced then coat with pan spray ½ sweet potato, peeled and fine julienne on mandoline Southern Furikale 1 Tbs. ground pecans 2 Tbs. ground dry kale 1 Tbs. benne seeds (toasted sesame seeds) ½ Tbs. sea salt and brown sugar Condiments Pickled watermelon rind Spicy mustard sauce Brown sugar soy sauce For Sushi Rice Wash rice until water is clear. Measure the water and add to the rice in a heavy pot. Set aside for 30 minutes. Bring to a boil. When cooked, turn off heat and allow to continue to steam for 20 minutes. Combine vinegar, sugar and salt in a pan over heat. Stop the heat just before it comes to a boil. Empt...