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Sushi Roll Recipe

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This recipe for Sushi Roll, by , is from Around The World in 80 Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, April 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c. uncooked short - grain white rice
3 tbsp. rice vinegar
3 tbsp. white sugar
1 1/2 tsp. salt
4 sheets nori seaweed sheets
1/2 cucumber, peeled, cut into small strips
2 tbsp. pickled ginger
1 avocado
1/2 lb. imitation crabmeat, flaked

Directions:
Directions:
1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir.
2. Reduce heat, cover, and simmer for 20 minutes. 3. In a small bowl, mix the rice vinegar, sugar, and salt. Blend the mixture into the rice.
4. Preheat oven to 300 F on a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes until warm.
5. Center one sheet nori on a bamboo sushi mat. 6. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer.
7. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice.
8. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
9. Cut each roll into 4 to 6 slices using a wet, sharp knife.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Tip: If you do not have a bamboo sushi mat, the easiest way to roll the sushi is to use a clean dish towel.

Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki suace and wasabi.

 

 

 

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