Recipe#25046

Title: PARTY SUSHI ROLLS

From:"Mr. & Mrs. Pro and the crew"
Date: Mon, 22 Apr 1996 13:15:54 -0500 (CDT) 

Yield: 6 servings
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      2 c  White, Short-Grain Rice,
           -preferably Japanese
      3 c  Water (or according to rice
           -package directions)
  3 1/2 tb Rice Vinegar -or- White
           -Vinegar
      1 tb Sugar
  1 1/2 ts Salt
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  Sushi, a representative food of Japan, is a vinegared rice garnished
  with an assortment of fresh vegetables, fish and seasonings. You'll
  find many of the ingredients ... and the bamboo mat ... at an
  Oriental food store.
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  RICE:
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  Cook rice in water for about 25 minutes or until all the liquid is
  absorbed. Spread rice evenly over bottom of a large glass or wooden
  bowl.
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  Mix vinegar, sugar and salt together in a small bowl.
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  Sprinkle vinegar mixture generously over the rice.  You may not need
  all the vinegar mixture. The rice should remain somewhat dry.
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  With a large wooden spoon, mix rice with a slicing motion.
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  Leave the rice in the bowl, covered with a damp cloth.
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  ROLLS:
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  1 pk Nori Seaweed, large or medium (Quality nori seaweed must be
  crisp. Look for a well-sealed package.) 1 Bamboo Mat, medium or
  large, for rolling sushi
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  FILLINGS ... Chose from these combinations:
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  1    Cucumber, cut into thin strips the same length as seaweed 1
  Avocado, peeled, pitted and cut into thin strips Fresh Cilantro,
  minced
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  2 oz Daikon Radish, cut into strips 2 oz Pickled Ginger 4 oz Small
  Shrimp, cooked
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  4 oz Prosciutto 1 Cucumber, cut into thin strips 1 Avocado, peeled,
  pitted and cut into thin strips 2 oz Pickled Ginger
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  TO ASSEMBLE SUSHI ROLLS:
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  Place one sheet of nori seaweed on the bamboo mat.
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  Spread approximately 3/4 cup rice onto seaweed; flatten with the back
  of a spoon.  Leave uncovered 3/8 inch (1 cm) at front of sheet and
  3/4 inch (2 cm at end of sheet.
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  Place all filling ingredients at center.
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  To form roll, lift one end of the mat and begin to roll and compress
  the seaweed.  Use the mat only to help form the roll.  (It may be
  difficult at first to keep the mat from rolling with the seaweed.)
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  Moisten end of seaweed with a small amount of water to seal the roll.
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  Cut into rounds approximately 1/2 inch thick.
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  Yield: 10 servings; 5 rolls, 6 pieces/roll
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  Cilantro     Shrimp     Prosciutto Filling Filling Filling