Recipe: Party Sushi Rolls [edit]

Step 1

RICE:Cook rice in water for about 25 minutes or until all the liquid is absorbed. Spread rice evenly over bottom of a large glass or wooden bowl.

Step 2

Mix vinegar, sugar and salt together in a small bowl.

Step 3

Sprinkle vinegar mixture generously over the rice. You may not need all the vinegar mixture. The rice should remain somewhat dry.

Step 4

With a large wooden spoon, mix rice with a slicing motion.

Step 5

Leave the rice in the bowl, covered with a damp cloth.

Step 6

ROLLS:1 pk Nori Seaweed, large or medium (Quality nori seaweed must be crisp. Look for a well-sealed package.) 1 Bamboo Mat, medium or large, for rolling sushi

Step 7

FILLINGS ... Chose from these combinations:

Step 8

1 Cucumber, cut into thin strips the same length as seaweed 1 Avocado, peeled, pitted and cut into thin strips Fresh Cilantro, minced

Step 9

2 oz Daikon Radish, cut into strips 2 oz Pickled Ginger 4 oz Small Shrimp, cooked

Step 10

4 oz Prosciutto 1 Cucumber, cut into thin strips 1 Avocado, peeled, pitted and cut into thin strips 2 oz Pickled Ginger

Step 11

TO ASSEMBLE SUSHI ROLLS:Place one sheet of nori seaweed on the bamboo mat.

Step 12

Spread approximately 3/4 cup rice onto seaweed; flatten with the back of a spoon. Leave uncovered 3/8 inch (1 cm) at front of sheet and 3/4 inch (2 cm at end of sheet.

Step 13

Place all filling ingredients at center.

Step 14

To form roll, lift one end of the mat and begin to roll and compress the seaweed. Use the mat only to help form the roll. (It may be difficult at first to keep the mat from rolling with the seaweed.)

Step 15

Moisten end of seaweed with a small amount of water to seal the roll.

Step 16

Cut into rounds approximately 1/2 inch thick.

Step 17

Yield: 10 servings; 5 rolls, 6 pieces/roll

Step 18

Cilantro Shrimp Prosciutto Filling Filling Filling