| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Sushi rice; (see instructions below) |
| 2 |
|
Avocados; up to 3 |
| 1/2 |
|
Cucumber |
|
|
Pickled ginger; or other interresting delicacies |
|
|
Wassabi; ( green horseradish) |
|
|
Nori seaweed sheets |
| 4 1/2 |
c |
Water |
| 3 1/2 |
c |
Sushi or short grain rice |
| 1 |
pn |
Salt and sugar |
INSTRUCTIONS
SUSHI RICE
Take a sheet of nori and cut it in 1/2 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 1/2 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@total.net> on Apr
27, 1998
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