Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Sushi rice; (see instructions below) |
| 2 \N | Avocados; up to 3 |
| ½ \N | Cucumber |
| \N \N | Pickled ginger; or other interresting delicacies |
| \N \N | Wassabi; ( green horseradish) |
| \N \N | Nori seaweed sheets |
| 4½ cup | Water |
| 3½ cup | Sushi or short grain rice |
| 1 pinch | Salt and sugar |
SUSHI RICE
Take a sheet of nori and cut it in ½ put rice along length of nori but leave 1 cm boder on sides. Slice Avocado and cucumber into long strips and place 1 or 2 srips on the center of the rice. add a small dot of wassabi.
Roll the nori into a log, using a bamboo roller, or try to do it by hand.
(like you do with playdough) Press firmly, making a tight roll. Cut roll into 4-6 rounds. Arrange on a pretty platter and serve within an hr or 2.
Dip pieces into soy sauce at the table and enjoy.
Sushi Rice: pour the ingredients into a saucepan and soak for ½ hr. Heat the water untill boiling, and reduce heat and cook for 10 minutes. Let simmer for 10 minutes with cover on. Toss with sushi rice vinegar and cool with a fan.
Posted to JEWISH-FOOD digest by Gillian Saidman <<saidman@...> on Apr 27, 1998