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Ingredientes
- 2Â 1/2 c. sushi rice
- 2Â 3/4 c. water
- 2/3 c. rice wine vinegar
- 1/3 c. mirin
- 10 x asparagus spears blanched
- 1 x red pepper julienned
- 1 x cucumber seeded, and
- Â Â sliced thin lengthwise
- 1 x avocado pitted, peeled,
- Â Â and sliced thin
- 1/2 lb crabmeat picked over
- 1 lb raw tuna
- 1 lb cured or possibly smoked salmon
- Â Â Spicy mayonnaise
- Â Â Gari-beni shoga (pickled ginger)
- Â Â Wasabi
- Â Â Toasted coriander
- Â Â Sesame seeds
- Â Â Salt
- 10 x nori sheets
Direcciones
- Rinse rice and drain. Soak for 1/2 hour in water. Cook rice in rice cooker. Season when warm with rice wine vinegar and mirin. Cold rice.
- Prepare garnishes: When rice is cooled, roll in nori as tightly as possible using interesting combinations of garnishes inside. Accompany with gari, wasabi, and spicy mayonnaise.
- This recipe yields 45 to 50 pcs (you should get 8 pcs per roll).
- Yield: 45 to 50 pcs
