California Sushi Rolls with Flax Print
2 cups medium grain sushi rice
3 cups water
1 tsp salt
1/4 cup seasoned rice vinegar
2 tsp cooking sherry (optional)
1/4 cup whole flaxseed
1 ripe avacado, peeled & cut into eight lengthwise wedges
1 (7 inch) length of English cucumber, peeled & cut in hald lenthwise
6 imitation crab sticks
4 nori sheets (seaweed)
1 bamboo sushi mat*

Rinse rice well in cold water and drain.
In a 1.5L (6 cup) saucepan combine rice, water and salt. Cover and bring to a boil over high heat.
Reduce heat, simmer 20 to 25 minutes or until water is absorbed. Remove lid.
Gently fol in seasoned rice vinegar, cooking sherry and flaxseed. Cool to room temperature.
Take one half of the cucumber, cut into 4 lengthwise wedges, reserve other half for another use.
Lay bamboo mat on counter with slats parallel to edge. Place nori sheet on top short end facing you and shiny side down.
Spread 1 & 1/4 cup rice to a 1/4 inch thickness leaving a 1/2 inch edge at the top.
Lay 2 pieces of avacado end to end, one cucumber spear and one and a half crab sticks end to end on lower third of rice. Using thumb, puch bamboo mat edge nearest you up and over the filling, holding the row ingredients in place with your fingertips.
Continue lifting and rolling mat until sushi is rolled, being careful not to roll mat into the sushi roll.
Wrap each roll in plastic wrap, cover with damp towel and refrigerate until ready to serve.
To serve sushi, slice each roll into 8 rounds.
Serve with Wasabi, soy sauce, teriyaki sauce or pickled ginger.

*Bamboo sushi mats can be purchased in the ethnic section of large supermarkets.
 
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