Sushi

All set, let's make sushi. It is a great meal on a summer evening, but it would be great served at an afternoon tea too. Here are all the veggies cut, the rice made, the nori (sheet of seaweed) layed out, and the crab ready to go. I often use imitation crab to keep the cost down.

With a wooden spoon spread the rice on the nori and add a line of imitation crab.

Note: don't put the rice clear to the edge as it will squish out when rolled.

Now add the veggies. I added slivers of cucumber and avocado here.

This would generally be called a California Roll.

Now start rolling everything. Oops! my nori tore alittle, but it still will taste good.

Now slice the roll in about 1/2" to 3/4" slices.

Now here is the finished plate. Enjoy!

From the Little Japanese Cookbook by Emi Kazuko

The term sushi is a corruption of sumeshi, meaning vinegared rice, which is used in all sushi dishes. (the rice is the secret to holding it all together)

Vinegared Rice

2 cups short grain rice (cooked) I usually use about 3 cups

1/4 cup rice vinegar

1 1/2 tbsp. sugar

1 tsp salt

Cook rice. Put the vinegar, sugar, and salt in a bowl and mix well until the sugar and salt have dissolved. Transfer the boiled rice to a large, preferably wooden, bowl and pour the vinegar mixture over. Using a wooden spatula/spoon, fold the vinegar into the rice; do not stir. Cool to room temperature before using.

You can also use slivers of zucchini, asparagus, green onion; use your imagination and have fun!