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Crab and Tuna Sushi

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Active Time:  30 Minutes
Total Time:  30 Minutes
  Serves 8
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 crab meat
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

soy sauce
Additional wasabi paste
Pickled ginger
Working with 1 nori sheet at a time, place nori sheet shiny-side down on bamboo sushi mat. Using rice paddle, spread 3/4 cup Sushi Rice over nori sheet forming 1/4-inch thick layer and leaving 1/2-inch border along the long sides. Spread very thin horizontal strip of wasabi (no more than 1 teaspoon) over middle of rice. Arrange 1/8 of cucumber, crab meat, avocado, spinach and tuna horizontally over wasabi.

Starting with long edge nearest you and using bamboo sushi mat as aid, roll rice-coated nori around fillings jelly-roll style. Using gentle pressing motion, compress roll forming round or square roll. Remove mat. Cut roll crosswise into eight 3/4-inch slices. Repeat.

Serve sushi with soy sauce, additional wasabi and pickled ginger.

Recipe created exclusively for by Robert Danhi and Estrellita Leong-Danhi.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Asian Cool
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 421
Fat. Total: 4g
Fiber: 6g
Carbohydrates, Total: 82g
Sodium: 1259mg
% Cal. from Fat: 9%
Cholesterol: 21mg
Protein: 14g
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