|2 cups||Medium-Grain White Rice|
|2⅔ ounce||Package Tamanoi Sushinoko; Or|
|3½ tablespoon||Japanese Rice Vinegar,|
|1 tablespoon||Sugar; and|
|7||Sheets Toasted Seaweed; Sushi Nori|
|Wasabi Paste; or powder mixed to a paste with water|
|½||English Cucumber; peeled and cut into thin strips|
|½ pounds||Cooked Shrimp; or Crab|
|1 large||Ripe Avocado; peeled and cut into small cubes|
|1 bunch||Green Onions; green part only, blanched until wilted|
|Low-Salt Soy Sauce|
Rinse rice 3-4 times under cold, running water; drain well. Put in a heavy pot and add 2 cups water. Let soak 30 minutes.
Bring rice to a boil over medium heat; boil 1 minute. Cover, turn heat to low and cook 20 minutes. Remove from heat and let stand, covered, for 10 minutes.
Transfer the rice to a bowl and add the vinegar, sugar and salt (or the tamanoi sushinoko.) Let cool to room temperature.
Lay a bamboo rolling mat out so that the bamboo strings are horizontal. Top with a sheet of seaweed, shiny-side down (so it will roll easily inward.) Spread with ¾ cup rice, leaving about a ½" border along the top and bottom.
Along the horizontal center, put a few dabs of wasabi paste. Arrange a few strips of cucumber across this; top with 1/7 of the shrimp and avocado, and a couple of green onion strands.
To roll, lift the bottom of the seaweed sheet up, just enough to cover the filling. Fold the mat over this and squeeze with the fingers of both hands; roll a little, the pull out the top part of the mat a little. Continue to do this until it's completely rolled.
Set roll aside and repeat with remaining ingredients. Cover rolls tightly with plastic wrap and refrigerate until serving.
Using a wet knife, slice each roll into 8 pieces. Serve with pickled ginger and wasabi diluted with soy sauce.
Per serving (½ roll): 155 calories, 6 g protein, 26 g carbohydrate, 4 g fat, 1 g saturated fat, 32 mg cholesterol, 270 mg sodium, 1 g fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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