Yield: 1 Servings
|4 cups||Sushi rice; (see instructions below)|
|2 \N||Avocados; up to 3|
|\N \N||Pickled ginger; or other interresting delicacies|
|\N \N||Wassabi; ( green horseradish)|
|\N \N||Nori seaweed sheets|
|3½ cup||Sushi or short grain rice|
|1 pinch||Salt and sugar|
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