Nori, crisp, paper-thin sheets of dried seaweed, can be found in health food and specialty food stores. Once moistened with sushi rice, the sheets become flexible and easy to roll up.
2¼ cups water
2 cups sushi rice, rinsed and drained
½ cup seasoned rice vinegar
1 tablespoon sesame seeds, toasted
3 tablespoons warm water
2 tablespoons reduced-sodium soy sauce
2 teaspoons wasabi powder
1 teaspoon Asian (dark) sesame oil
1 teaspoon grated peeled fresh ginger
4 (7 × 8-inch) nori sheets
½ cucumber, peeled and cut into thick matchsticks
½ avocado, peeled, pitted, and cut into thick matchsticks
¼ pound surimi (imitation crab), cut into thick matchsticks
Combine water and rice in medium saucepan and bring to boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Transfer rice to large bowl. Add vinegar and sesame seeds, stirring until mixed well. Let rice mixture cool to room temperature.
Meanwhile, to make dipping sauce, whisk together warm water, soy sauce, wasabi, sesame oil, and ginger in serving bowl.
To make sushi rolls, place 1 nori sheet, shiny side down, on sushi rolling mat with one long side facing you. With damp hands spread 1 cup of seasoned rice over nori, leaving ½- inch border at long side farthest away. Make ¼-inch-deep indentation along length of rice; layer one-fourth of cucumber, avocado, and surimi in indentation.
Holding fi lling in place with your fi ngers, roll mat away from you until ends of nori overlap, forming tight cylinder. Applying gentle but even pressure to mat, remove sushi roll from mat. With very sharp knife, cut sushi into 6 pieces, wetting knife between cuts. Repeat with remaining nori, rice, cucumber, avocado, and surimi, making a total of 24 pieces of sushi. Serve with dipping sauce.
Ingredients:
2¼ cups water
2 cups sushi rice, rinsed and drained
½ cup seasoned rice vinegar
1 tablespoon sesame seeds, toasted
3 tablespoons warm water
2 tablespoons reduced-sodium soy sauce
2 teaspoons wasabi powder
1 teaspoon Asian (dark) sesame oil
1 teaspoon grated peeled fresh ginger
4 (7 × 8-inch) nori sheets
½ cucumber, peeled and cut into thick matchsticks
½ avocado, peeled, pitted, and cut into thick matchsticks
¼ pound surimi (imitation crab), cut into thick matchsticks
Directions:
Combine water and rice in medium saucepan and bring to boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Transfer rice to large bowl. Add vinegar and sesame seeds, stirring until mixed well. Let rice mixture cool to room temperature.
Meanwhile, to make dipping sauce, whisk together warm water, soy sauce, wasabi, sesame oil, and ginger in serving bowl.
To make sushi rolls, place 1 nori sheet, shiny side down, on sushi rolling mat with one long side facing you. With damp hands spread 1 cup of seasoned rice over nori, leaving ½- inch border at long side farthest away. Make ¼-inch-deep indentation along length of rice; layer one-fourth of cucumber, avocado, and surimi in indentation.
Holding fi lling in place with your fi ngers, roll mat away from you until ends of nori overlap, forming tight cylinder. Applying gentle but even pressure to mat, remove sushi roll from mat. With very sharp knife, cut sushi into 6 pieces, wetting knife between cuts. Repeat with remaining nori, rice, cucumber, avocado, and surimi, making a total of 24 pieces of sushi. Serve with dipping sauce.
