Better Homes and Gardens/December 2006

Sushi
Servings Preparation Time Cooking Time Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
12 slices 30 minutes


INGREDIENTS:
2 sheets nori (seaweed) (each about 8 inches square) sushi rice filling desired fillings, such as small carrot, zucchini, or cucumber sticks; avocado slies; flake-style imitation crabmeat; smoked salmon (lox-style); and/or small cooked, peeled, deveined shrimp
wasabi sauce honey-ginger sauce pickled ginger



1 Lay nori on a sushi mat topped with plastic wrap. With damp fingers, spread 1 cup of the sushi rice filling onto each sheet to edges, leaving 1/2 inch unfilled at far side. Arrange desired fillings just above center close to you.
2 Roll nori into a spiral, rolling around filling towarde the unfilled edge. (To shape a tight, even roll, place your hands under the of the mat closet to you. While carefully lifting the edge of the mat, roll the rice-tipped nori away from you.) Press unfilled edge over top, brushing with water to seal, if necessary.
3 Cut each roll into six slices; arrange on a platter. Serve at once or cover and chill for up to 4 hours. Serve with wasabi sauce, honey ginger sauce and, if desired, pickled ginger.

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