Sushi 1/3 cup short-grained rice 2/3 cup water 1 tbsp sushi vinegar (see recipe below) 3 sheets nori

(dried seaweed) 3 pieces surimi (fake crab legs) soy sauce wasabi paste to taste Bring water to a boil, stir in rice, cover and reduce heat to minimum. Cook for 15 minutes without lifting the lid. Stir in sushi vinegar. Let cool slightly. Place the seaweed sheet, shiny side down on bamboo rolling sheet or on waxed paper. Place a 1-inch line of rice along the long edge of the sheet. Cut the surimi lengthwise and place on top of the rice. Roll tightly into log shape. If necessary, moisten edge to help it stick. Repeat to make two more logs. Let sit for 5 minutes, then cut logs into disks with a very sharp knife. Mix soy sauce with wasabi to make a dipping sauce.

Sushi Vinegar 1/3 cup vinegar 2 tbsp sugar 1-1/2 tsp salt Boil until sugar and salt are dissolved.

Tips Short-grained rice is stickier than long-grained rice.

Sign up to vote on this title
UsefulNot useful