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| Crab & Tuna Sushi |
| Sushi is traditionally made with a bamboo sushi mat. Wrapping the mat with plastic wrap is a common practice that makes cleanup a bit easier. Also the plastic prevents the rice from sticking when you are preparing inside-out rolls. There are usually ten sheets of nori in each package, which yields extras just in case you make a mistake or just want to experiment. Sushi is served with pickled ginger. Sushi is actually easy to make at home if you have the right tools. A well-equipped sushi kit has all the necessary components packaged for you in one box: bamboo sushi mat, rice paddle, wasabi, nori, soy sauce, rice vinegar and pickled ginger. All you need to do is to select your filling such as ahi tuna, crab meat, salmon or fresh vegetables. Ingredients 8 nori sheets Sushi Rice 2 tablespoons wasabi paste 1 hothouse cucumber, cut into matchstick-size strips 4 ounces crab meat 1 avocado, pitted, peeled, cut into strips One 10-ounce bag fresh spinach leaves, blanched, excess liquid squeezed out 1/4 pound ahi tuna, cut into matchstick-size strips Accompaniments: Soy sauce, Additional wasabi paste, Pickled ginger Method Working with 1 nori sheet at a time, place nori sheet shiny-side down on bamboo sushi mat. Using rice paddle, spread 3/4 cup Sushi Rice over nori sheet forming 1/4-inch thick layer and leaving 1/2-inch border along the long sides. Spread very thin horizontal strip of wasabi [no more than 1 teaspoon] over middle of rice. Arrange 1/8 of cucumber, crab meat, avocado, spinach and tuna horizontally over wasabi. Starting with long edge nearest you and using bamboo sushi mat as aid, roll rice-coated nori around fillings jelly-roll style. Using gentle pressing motion, compress roll forming round or square roll. Remove mat. Cut roll crosswise into eight 3/4-inch slices. Repeat. Serve sushi with soy sauce, additional wasabi and pickled ginger. |