| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Seafood | Japanese | Japanese | 1 | Servings |
INGREDIENTS
| 1/2 | c | Vinegar |
| 1/2 | c | Sugar |
| 1 | c | Cooked Rice; Warm |
| 2 | tb | Sesame Seeds |
| 1/2 | c | Crab Meat; Cooked |
| 3 | tb | Fish Roe; Or Golden Caviar |
| 1/2 | Avocado; Chopped | |
| Wasabi Paste |
INSTRUCTIONS
1. To prepare rice for this or any other sushi dish, rice must be pickled. 2. Combine vinegar and sugar in a enamel saucepan and bring to a boil. 3. Cook, stirring until sugar is completely dissolved. Remove from heat. 4. Stir 2 tablespoons of vinegar - sugar mixture into the cooked, still warm, rice. 5. Warm rice absorbs the mixture more completely. 6. Stir sesame seeds into rice. 7. Press pickled rice into a square on a small serving platter. 8. Cut rice into squares, and leave rice squares in place. 9. Press each square lightly so that rice clings, and place a small dab of Wasabi paste on each. 10. Press a bit of crabmeat, fish roe, and avocado on each square. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 233 by "Diane Geary" <diane@keyway.net> on Nov 9, 1997
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