| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | California | Appetizers | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | Short grained white rice |
| 1 3/4 | c | Cold water |
| 1/4 | c | Sugar |
| 1 1/2 | ts | Salt |
| 1 | tb | Mirin or dry sherry |
| 2 | ts | Wasabi powder |
| 1 | tb | Water |
| 1 | md | Avocado; cut into 1" slices |
| 4 | Whole sheets nori; toasted seaweed | |
| 6 | oz | Cooked crabmeat |
| 1/4 | Cucumber; cut into 1/4" strips | |
| Soy sauce and wasabi for dipping |
INSTRUCTIONS
FILLING 1. Rinse the rice. In a saucepan with a tight fitting lid, add the rice and cold water. Let stand 15 minutes then bring to a boil, cover and reduce heat. Cook for about 10 minutes until the water is absorbed. 2. Redice the heat to low and simmer for another 5 minutes. Remove from heat and let the rice stand, for 5 minutes. Transfer the rice to a large platter. 3. Mix together the vinegar, sugar, salt and mirin, and pour over rice while mixing with a fork. Cool to room temperature. 4. In a small bowl, combine wasabi and water. 5. Lay one sheet of seaweed on work surface and with dampened hands, spread 1 cup of rice over the seaweed leaving a 1 inch strip along the top. 6. Using 1/4 of the wasabi mixture paint a stripe on the rice, 1 inch above the bottom edge. Arrange 1/4 of the crab over the stripe. Arrange 1/4 of the avocado slices next to the crab and then 1/4 of the cucumber next to the avocado. 7. Beginning at bottom edge, carefully roll the seaweed and it;s contents jelly roll style. Moisten the top edge to seal. 8. Continue in the same manner for the remaining three sheets of seaweed. 9. Using a sharp knife slice into 1 inch pieces. 10. Serve with wasabi and soy sauce for dipping. Recipe by: The Sable and Rosenfeld Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by RecipeLu <recipelu@geocities.com> on Dec 16, 1997
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