Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***RICE***
2 cups white -- short-grain rice,
-- preferably japanese
3 cups water -- (or according to
-- rice package
-- directions)
3 1/2 tablespoons rice vinegar -or- white vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
***ROLLS***
1 package nori seaweed -- large or medium,
-- (quality nori
-- seaweed must be
-- crisp.
look for a well-sealed package.)
1 bamboo mat -- medium or large,
-- for rolling sushi
--fillings ... choose from the---
1 cucumber -- cut into thin
-- strips the same
-- length as seaweed
1 avocado -- peeled, pitted and
-- cut into thin
-- strips
fresh cilantro -- minced
2 ounces daikon radish -- cut into strips
2 ounces pickled ginger
4 ounces small shrimp -- cooked
4 ounces prosciutto
1 cucumber -- cut into thin
-- strips
1 avocado -- peeled, pitted and
-- cut into thin
-- strips
2 ounces pickled ginger |
Preparation:
RICE: Sushi, a representative food of Japan, is a vinegared rice garnished with an assortment of fresh vegetables, fish and seasonings. You'll find many of the ingredients ... and the bamboo mat ... at an Oriental food store. Cook rice in water for about 25 minutes or until all the liquid is absorbed. Spread rice evenly over bottom of a large glass or wooden bowl. Mix vinegar, sugar and salt together in a small bowl. Sprinkle vinegar mixture generously over the rice. You may not need all the vinegar mixture. The rice should remain somewhat dry. With a large wooden spoon, mix rice with a slicing motion. Leave the rice in the bowl, covered with a damp cloth. TO ASSEMBLE SUSHI ROLLS: Place one sheet of nori seaweed on the bamboo mat. Spread approximately 3/4 cup rice onto seaweed; flatten with the back of a spoon. Leave uncovered 3/8 inch (1 cm) at front of sheet and 3/4 inch (2 cm at end of sheet. Place all filling ingredients at center. To form roll, lift one end of the mat and begin to roll and compress the seaweed. Use the mat only to help form the roll. (It may be difficult at first to keep the mat from rolling with the seaweed.) Moisten end of seaweed with a small amount of water to seal the roll. Cut into rounds approximately 1/2 inch thic |
