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Party Sushi Rolls
RICE:
2 c White, Short-Grain Rice, preferably Japanese
3 c Water (or according to rice package directions)
3-1/2 tb Rice Vinegar -or- White Vinegar
1 tb Sugar
1-1/2 ts Salt
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.
ROLLS:
1 pk 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 ... Chose from these combinations:
1 Cucumber, cut into thin strips the same length as seaweed
1 Avocado, peeled, pitted and cut into thin strips
Fresh Cilantro, minced
2 oz Daikon Radish, cut into strips
2 oz Pickled Ginger
4 oz Small Shrimp, cooked
4 oz Prosciutto
1 Cucumber, cut into thin strips
1 Avocado, peeled, pitted and cut into thin strips
2 oz Pickled Ginger
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.
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 thick.
Yield: 10 servings; 5 rolls, 6 pieces/roll
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