Recipes for food as art

- Posted on Apr 18, 2012 - 03:56 PM



"One of our most popular sushi rolls."

1 pkg. good quality unseasoned sheet nori (rice seaweed)

Cooked sushi rice

Sesame seeds

Cucumber, peeled, seeded and julienned

Avocado strips

Cooked crab, shredded

Smelt roe

Center sheet of nori on sushi rolling mat and break in half. (If you have good nori, it should break in half at the crease. If it doesn’t break, your nori might be a bit stale. You can make it crisp again by toasting it. To do this, just wave it over a burner being careful not to singe it.) Cover with about 1 cup rice to the edge of each sheet on the sides and to within ½-inch at the top and bottom and about 1½-inch thick. Lay the cucumber, avocado, crab and smelt roe in rows about 2/3 of the way down from the top across the sushi rice. Starting at the bottom, roll the sushi mat up and over the sushi, gently pressing down to firm and compact the rice. Remove the mat and cut the sushi into 1-inch pieces. Serve with gari, wasabi and soy sauce or choice of your own for dipping.