Sushi Recipe
Ingredients
| Water | 3 1/2 Cup (16 tbs) | |
| Short grain rice | 1 1/2 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| White rice vinegar | 1/4 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Sweet rice | 3 Tablespoon | |
| Salt water | 8 Ounce | |
| 8 sheets amanori seaweed | ||
| 1/2 of a small cucumber, sliced paper-thin | ||
| 1 medium avocado, halved, seeded, peeled, and cut into julienne sticks | ||
| 2 ounces cooked asparagus tips | ||
| 2 ounces pickled daikon, cut into julienne sticks; or a combination of the three | ||
| 2 tablespoons red or black caviar (optional) | ||
Directions
In a medium saucepan combine water, uncooked rice, and salt.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes.
Remove from heat.
Stir in vinegar, sugar, and rice wine or sherry.
Cover and cool to room temperature.
Meanwhile, holding a knife at a 30-degree angle, cut fillets across the grain into 1/4-inch-thick slices.
Refrigerate fish till needed.
To toast seaweed, place sheets in a single layer on the rack of an unheated broiler pan.
Broil 5 to 6 inches from the heat for 8 to 10 seconds or till color changes to green.
Lay toasted seaweed on a flat surface.
Spread about 1/2 cup of the rice mixture over entire surface of each sheet, reserving a 11/2-inch margin at one edge of each sheet.
About 11/2 inches from opposite edge, overlap cucumber slices.
Top with 2 or 3 slices offish; avocado, asparagus, or daikon; and caviar, if desired.
Roll up jelly-roll style, starting from the edge near the cucumbers and pressing the seaweed together to seal.
Cut each roll into 6 pieces.
Either serve immediately or cover and chill for up to 2 hours.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes.
Remove from heat.
Stir in vinegar, sugar, and rice wine or sherry.
Cover and cool to room temperature.
Meanwhile, holding a knife at a 30-degree angle, cut fillets across the grain into 1/4-inch-thick slices.
Refrigerate fish till needed.
To toast seaweed, place sheets in a single layer on the rack of an unheated broiler pan.
Broil 5 to 6 inches from the heat for 8 to 10 seconds or till color changes to green.
Lay toasted seaweed on a flat surface.
Spread about 1/2 cup of the rice mixture over entire surface of each sheet, reserving a 11/2-inch margin at one edge of each sheet.
About 11/2 inches from opposite edge, overlap cucumber slices.
Top with 2 or 3 slices offish; avocado, asparagus, or daikon; and caviar, if desired.
Roll up jelly-roll style, starting from the edge near the cucumbers and pressing the seaweed together to seal.
Cut each roll into 6 pieces.
Either serve immediately or cover and chill for up to 2 hours.
Chef
