A: | 4C fancy Japanese rice |
4C water | |
5T rice vinegar | |
1/4C sugar | |
1t salt | |
B: | 1 red pepper |
3 green onions | |
1 ripe avocado | |
2 stalks celery | |
3 carrots | |
C: | 1/2C water |
2T rice vinegar | |
2t salt | |
D: | 5-6 sheets Nori (dried seaweed) |
E: | Sweet pickled ginger (Japanese pink variety) |
Wasabi (Japanese green horse radish) | |
1. | Combine (A) in saucepan or rice cooker and bring to boil. Simmer 20 minutes or so until rice is completely cooked. Set aside to cool (overnight or outside in winter). |
2. | Slice (B) into long thin strips no more than 5mm in cross section. |
3. | Combine (C) in small bowl. |
4. | Lay out a sheet of (D) on a bamboo mat. Spread enough of (A) over the lower 5/6 of the sheet's area, in a layer about 2-3 grains thick. |
5. | Lay out vegetables on rice, wet fingers in (C) and wet the upper 1/6 of the exposed nori sheet. Roll into a long roll, and use the bamboo mat to clench it tightly for 5-10 seconds. Repeat for remaining rolls. |
6. | Slice the rolls into disks about 2cm thick and arrange on platter. Serve with (E). |
$Id: sushi,v 1.3 2006/07/24 02:32:15 deaven Exp $
Recipe
Card
Ingredient list only (can be imported to MyFitnessPal)