JAPANESE HORS D'OEUVRE - SUSHI

Sushi is one of the most popular items on Japanese restaurant menus. Seaweed, one of the ingredients, is available from Japanese and Asian food stores in packets of about 10 sheets. The soy sauce which is lighter and sweeter that the Chinese.  Wasabi is Japanese horseradish, available in small packets in powdered form form Asian food store.

Sushi with salmon smoke and avocado

Ingredients
2 cups short grain rice
3 cups water
3 tablespoon rice white vinegar
3 teaspoons sugar
1 1/2 teaspoons salt
6 sheet seaweed


FILLING:
Smoke salmon 
Avocado Or if you want for variation with cucumber, dried mushrooms
or prawn.


Dipping sauce:
1 teaspoon water
1 teaspoon wasabi powder
2 tablespoons soy sauce

Method.

1. Step 1 rice in cold water 1 hour, drain well.  Place rice and water in saucepan, bring to boil, boil gently uncovered until water is absorbed. Cover, reduce heat to as low as possible, cook further 5 minutes.  Allow rice to cool to room temperature with lid on.  Combine rice white vinegar, sugar and salt in a bowl, mix until sugar and salt have dissolved, pour over rice, mix well.  Divide rice into 6 equal portions. Place 1 sheet of sheet of seaweed in middle of bamboo mat, about 30cm X 25cm.
2. Step two Spread 1 portion of the rice over seaweed, leaving 4 cm edge along the top edge of seaweed. If no bamboo mat is available, a clean firm napkin of similar size can used.
3. Step three: Place prepared filling down centre of rice. I've given a selection of two fillings: Avocado, and smoked salmon.
4. Step four: Lift a bamboo mat over to help to roll up sushi into a firm roll.  Repeat with remaining seaweed, rice and filling.  Remove bamboo mat, cut sushi and serve with dipping sauce. 

Bon appetite! Mari makan ..