| 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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