Sushi
Rice Ingredients:
1 C. uncooked white rice
1 ½ C. water
1/4 C. rice vinegar
½ T. vegetable oil
2 T. white sugar
½ tsp. salt
Ingredients to stuff the sushi
1 green onion
¼ of an avocado
Imitation crab
¼ C. red bell pepper
3-4 baby carrots
2 Nori papers per person
Directions for rice:
1. Place the rice in a bowl and rinse with water until all of the starch is out of it. Can also do if a strainer if the rice won’t go through it.
2. After rice is rinsed, combine water and rice in a saucepan.
3. Bring to a boil, and then reduce the heat to low. Cover and cook for approximately 20 minutes or until there is no more water. Rice should be tender.
4. Spread the rice on a baking sheet so it will cool faster.
5. Meanwhile while your rice is cooking, in a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Let cool!
6. When rice is cooled put into a large mixing bowl and mix the rice with the vinegar mixture. Stir into the cooked rice. Keep stirring until rice cools down; it needs to absorb all of the liquid.
7. When cooled put rice back on baking sheet and allow to sit in the refrigerator overnight.
Directions for stuffing:
1. Cut all fillers except for nori paper so they are julienne style. (matchsticks). Set aside until day 2.
Making the sushi:
1. Lay Nori paper out and fill up with rice 3/4th’s of the way. Fill in the middle of rice all of the fillers desired.
2. Tightly roll the sushi and then cut into 8 pieces. Start from the middle and then work your way out.
**I will give you a demo before so watch carefully.