JAPANESE SUSHIE

JAPANESE SUSHIE

Original recipe makes 8 appetizer 

2/3 cup uncooked short-grain white rice (or get special sushi rice)

3 tablespoons rice vinegar 

3 tablespoons white sugar   

1 1/2 teaspoons salt

4 sheets nori seaweed sheets

1/2 cucumber, peeled, cut into small strips

2 tablespoons pickled ginger or choose small sticks of carrots or anything you like

1 avocado

1/2 pound imitation crabmeat, flaked

  

Directions

1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
2. Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.
3. Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
4. Cut each roll into 4 to 6 slices using a wet, sharp knife.

What I usually do is to wrap the sushi in a plastic wrap and put it in the refrigerator a little while before cutting. Makes nicer rolls. 

Instead of rolls form the rice with your fingers and put salmon or shrimps or tuna on top. With sushi you can really use the ingredients you love for filling or topping. Serve with Japanese soy sauce.

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