You may also like
Categories:
rice rice vinegar sugar sherry salt avocado lemon juice nori cucumber crab meat wasabi soy sauce ginger
Viewed: 117 - Published at: a year agoIngredients
- 1 cup sushi rice
- 2 tablespoons rice vinegar (available at Oriental markets, specialty foods shops, and some supermarkets)
- 1 teaspoon sugar
- 1 teaspoon dry sherry
- 12 teaspoon salt
- 12 avocado (preferably California)
- fresh lemon juice, for rubbing the avocado
- 3 sheets toasted nori
- 12 cucumber, peeled and cut lengthwise into 8 by 1/4-inch strips
- 14 lb fresh king crab meat, thawed if frozen, picked over, and drained
- wasabi soy sauce
- pickled ginger
Method
- Make the rice:.
- In a large fine sieve rinse the rice under running cold water until the water runs clear with no milky residue and drain it well.
- In a large heavy saucepan combine the rice with 1 1/4 cups water, bring the water to a boil, and simmer the rice, covered tightly, for 15 minutes, or until the water is absorbed and the rice is tender.
- Remove the pan from the heat, let the rice stand, covered tightly, for 10 minutes, and transfer it to a jelly-roll pan, spreading it in an even layer.
- Keep the rice warm, covered.
- In a saucepan whisk together the vinegar, the sugar, the Sherry, and the salt, simmer the mixture until the sugar is dissolved, and let it cool.
- Sprinkle the rice with as much of the vinegar mixture as necessary to moisten it lightly, tossing it carefully, and cover it with a dampened cloth.
- (Do not chill the rice.
- ).
- The rice may be made 3 hours in advance and kept, covered with the dampened cloth, at room temperature.
- Peel and pit the avocado, rubbing it with the lemon juice, and cut it into 1/4-inch-thick strips.
- Heat the nori in a preheated 350F oven for 10 minutes, or until it is softened slightly, and keep it warm.
- Working with one sheet of nori at a time and with a long side facing you, spread about 3/4 cup of the rice in an even layer on each sheet, leaving a 1/2-inch border on the long sides.
- Arrange some of the avocado strips horizontally across the middle of the rice and arrange some of the cucumber strips and the crab meat on top of the avocado.
- Dab the crab meat with the wasabi and beginning with a long side roll up the nori tightly jelly-roll fashion.
- Cut each roll with a sharp knife into 3/4-inch-thick slices and serve the rolls with the soy sauce, the additional wasabi, and the ginger.