RECIPES
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Sushi Sushi does not have to mean take-out. If you follow the recipe below, you will be able to easily replicate and add this tasty treat to your standard dinner repertoire. Directions Wash the rice 3 times or until the water runs clear. Add water so it comes 1 inch over the rice and simmer until tender, about 20 minutes. Warm 2 Tbsp vinegar with the sugar and salt in a saucepan, but do not boil. Fold the warm vinegar mixture into the hot rice. Cool the rice completely. Place a bamboo sushi-rolling mat on a cutting board and put 1 sheet of nori on top. Evenly spread one-third of the rice over the nori sheet, leaving a 1/2-inch band along one of the long sides of the nori sheet exposed. Place one-third of the avocado, cucumber, and crabmeat on the rice across the long edge of the nori sheet. Roll up carefully, brush the exposed strip of nori with rice vinegar, and press to seal. Repeat with the remaining nori, rice, avocado, cucumber, and crabmeat. Cut each roll crosswise into 8 even pieces. Serve with pickled ginger and wasabi paste mixed with soy sauce. Variations Cucumber Roll: Follow the recipe as stated above but sprinkle 1 tsp unhulled sesame seeds on the spread rice and replace the filling ingredients with 2 Tbsp julienned cucumber per roll. Avocado Roll: Follow the recipe as stated above but sprinkle 1 tsp unhulled sesame seeds on the spread rice and replace the filling ingredients with 2 Tbsp julienned avocado per roll. Note: Let the rice cool completely before spreading it on the nori sheets. The heat will bring out a briny flavor and pungent aroma in the seaweed and will overwhelm the other flavors in the sushi. |
Ingredients Makes 2 servings |
