Yield: 1 servings

Measure Ingredient
2¼ cup Water
⅓ cup Rice vinegar
2 tablespoons Mirin (rice wine)
10 eaches Dried shiltake mushrooms
1 teaspoon Granulated sugar
7 ounces Flaked crabmeat*
2 cups Japanese rice, rinsed, drained
¼ cup Granulated sugar
2 tablespoons Salt
1 tablespoon Soy sauce
4 eaches Sheets nori (pressed seaweed)
½ each Bn Watercress
\N \N *Can use smoked salmon cut in strips
1 teaspoon Wasabi powder
¼ each English cucumber, in 1/2\" sticks
2 teaspoons Sesame seeds, toasted




In 8-cup saucepan, cover and bring water and rice to boil; boil for 2 minutes. Reduce heat to low; cook for 15 minutes. Remove from heat; let stand, covered for 15 minutes. Meanwhile, in small saucepan, bring vinegar, sugar, mirin and salt to boil, stirring just until sugar dissolves; let cool. Spread rice in a large shallow dish.

Sprinkle with half of the vinegar mixture; toss with a fork until combined. Toss with remaining vinegar mixture. Cover with damp tea towel; refrigerate for 45 minutes or until cooled to room temperature. Meanwhile toast nori sheets by quickly brushing over element on high heat 10 times per side; set aside. Filling: Meanwhile, in small saucepan, soak mushrooms in ½ cup of warm water for 30 minutes. Add soy sauce and sugar; simmer for 10 minutes or until no liquid remains. Discard stems; slice caps thinly. Combine wasabi with a few drops of water to from a paste. Place rolling mat (maku-su) on work surface with shortest side closest; place nori sheet, shiny side down, on mat. With wet fingers, press one-quater of the rice evenly over nori, leaving 1-inch border on far side uncovered. Dab thin line of wasabi over ½ inch from closest edge.

Top with one-quater each of crab, then mushrooms. Arrange one-quarter of the cucumber in row beside mushrooms; top with one-quarter of the watercress. Sprinkle with ½ tsp sesame seeds.

Holding filling in place with fingers, tightly roll mat over filling.

Using mat as guide, continue to roll up firmly, jelly-roll style, squeezing to compress. With shark wet knife, trim ends; cut roll into eight ½ inch thick slices. Repeat with remaining ingedients.

Notes: Roll into the world of Japanese cooking with our step-by-step directions for sushi. Elegant as appetizers, fun for a summer picnic, rolls of sushi rice with crab, cucumber and watercress are as beautiful as they are light and fresh-tasting. There are many other striking combinations of flavors and colors, such as cooked shrimp, pickled Japanese vegetables, avocado and omelette strips. Tips: Japanese ingredients, such as nori, mirin and wasabi, are available in Oriental food stores or by mail order. A good substitute for a rolling mat is a placemat or folded tea towel. Sushi rice should be served the day it is cooked. Serve a small mound of Japanese pickled ginger and soy sauce and wasabi horseradish to blend for dipping.

Submitted By EARL SHELSBY On 12-13-94

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