Friday, September 10, 2010
1 1/2 cups sushi rice
1 1/2 cups water
3 tbsp cup rice vinegar
3 tsp sugar
1/4 tsp salt
1 avocado, chopped
1/2 an english cucumber, chopped
1 carrot, shredded
1 small pkg of imitation crab, chopped
3 tbsp mayonnaise
3 dried seaweed sheets, cut into small squares
Wash rice in a large bowl with cold water and drain. Combine rice and water in a saucepan. Cover and bring to boil over high heat. Reduce heat and simmer for 20-25 minutes or until water is absorbed (check your sushi rice package for cooking times as they seem to vary). Remove from heat and let stand for 10 minutes. Mix together rice vinegar, sugar and salt in a small saucepan and heat until sugar has dissolved. Place rice into a large non-metallic bowl and mix in vinegar mixture with a wooden spoon.
Let rice cool to room temperature, then stir in remaining ingredients. Serve topped with soy sauce, wasabi paste and pickled ginger.
I had 3 sheets of seaweed in my pantry left over from when I made sushi last. It's not really enough to make sushi for everyone, so I thought I would try layering it with rice and other sushi ingredients and then cutting it into squares. Well, it didn't quite work out as planned. It didn't cut into squares as nicely as I had hoped, so I ended up just mixing the whole thing up and serving it in bowls. It worked out pretty well that way, well Bennett and I thought so at least. Cole wasn't that impressed. Tony was working that night so he didn't get to try it. We'll have to try it again sometime (maybe with yams?) and see what he thinks.