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RCC recipes


2-3 slices country ham, paper-thin slices

Sushi Vinegar

5 oz. rice wine vinegar

2 oz. brown sugar

Pinch of salt

Sushi Rice

13 oz. rice

15.6 oz. water


8 oz. backfin crab, picked through

½ Tbs. K-Paul’s Red Fish seasoning

½ Tbs. whole grain mustard

2 Tbs. mayonnaise


2 avocados, peeled, seeded and sliced then coat with pan spray

½ sweet potato, peeled and fine julienne on mandoline

Southern Furikale

1 Tbs. ground pecans

2 Tbs. ground dry kale

1 Tbs. benne seeds (toasted sesame seeds)

½ Tbs. sea salt and brown sugar


Pickled watermelon rind

Spicy mustard sauce

Brown sugar soy sauce

For Sushi Rice

Wash rice until water is clear. Measure the water and add to the rice in a heavy pot. Set aside for 30 minutes. Bring to a boil. When cooked, turn off heat and allow to continue to steam for 20 minutes. Combine vinegar, sugar and salt in a pan over heat. Stop the heat just befo...

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