Makes 2 rolls (8 pieces each)
1 cup cooked sushi rice (the brand of instant I found in the supermarket was Nishiki Steamed Sushi Rice)
1 tablespoon seasoned rice vinegar for sushi
2 tablespoons toasted sesame seeds
2 sheets sushi nori (seaweed sheets)
2 sticks fat-free imitation crab (about 3 ounces)
1/2 medium avocado, cut into thin slices
Place the cooked rice in a shallow bowl. Add the rice vinegar and sesame seeds. Combine the mixture by cutting through with a spatula. Make sure it's cooled completely before using.
Place 1 sushi nori sheet on a sushi bamboo mat. Spread 1/2 cup rice mixture evenly over sheet. Pull pieces off 1 imitation crab stick to make thin strips. Place the crab strips on the lower third portion of the rice covered sheet. Place about 3 slices avocado along the crab strips.
Roll the sheets from the crab and avocado to the other end, rolling back the bamboo as it goes along. Roll tightly and remove bamboo. Continue with the second roll. When you are done, slice the rolls into 8 pieces each. Serve with low-sodium soy sauce, pickled ginger and wasabi, if desired.
(For those of you counting, each piece is 1 point, but if you indulge in an entire roll, it's 7 points.)