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Sushi is traditionally made with a bamboo sushi mat. Wrapping the mat with plastic wrap is a common practice that makes cleanup a bit easier. Also, the plastic prevents the rice from sticking when you are preparing inside-out rolls. There are usually ten sheets of nori in each package, which yields extras just in case you make a mistake or just want to experiment. Sushi is served with pickled ginger.
- 8 nori sheets
- Sushi Rice
- 2 tablespoons wasabi paste
- 1 hothouse cucumber, cut into matchstick-size strips
- 4 ounces crabmeat
- 1 avocado, pitted, peeled, cut into strips
- One 10-ounce bag fresh spinach leaves, blanched, excess liquid squeezed out
- 1/4 pound ahi tuna, cut into matchstick-size strips
- Additional wasabi paste
- Pickled ginger
Working with 1 nori sheet at a time, place the nori sheet shiny-side down on a bamboo sushi mat. Using a rice paddle, spread 3/4 cup Sushi Rice over the nori sheet, forming a 1/4-inch-thick layer and leaving a 1/2-inch border along the long sides. Spread a very thin horizontal strip of wasabi (no more than 1 teaspoon) over the middle of the rice. Arrange 1/8 of the cucumber, crabmeat, avocado, spinach and tuna horizontally over the wasabi.
Starting with the long edge nearest you and using the bamboo sushi mat as aid, roll the rice-coated nori around the fillings jellyroll-style. Using a gentle pressing motion, compress the roll, forming a round or square roll. Remove the mat. Cut the roll crosswise into eight 3/4-inch slices. Repeat.
Serve the sushi with soy sauce, additional wasabi and pickled ginger.
Recipe created exclusively for Cooking.com by Robert Danhi and Estrellita Leong-Danhi.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
421 calories; 4g total fat; 21mg cholesterol; 1259mg sodium; 82g carbohydrates; 6g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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