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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This was contributed by Olga D at another board and is a fabulous, easy, impressive appetizer. Ingredients:
1 cup sushi rice |
1/4 cup seasoned rice vinegar |
2 tablespoons sesame seeds, toasted |
1/2 avocado, thinly sliced |
1/2 sheet roasted nori (pressed seaweed) |
3/4 cup flaked imitation crabmeat (surimi) or 3/4 cup thinly sliced smoked salmon |
1/2 cup very thinly sliced english cucumber |
2 tablespoons pickled ginger |
2 tablespoons light mayonnaise |
2 tablespoons milk |
1 tablespoon wasabi powder |
Directions:
1. In saucepan, combine rice and 1 1/4 cups (300 mL) water; bring to boil.
2. Cover and reduce heat to low; cook for 25 minutes or until rice is tender.
3. With fork, stir in rice vinegar and sesame seeds.
4. Meanwhile, line 8-inch (1. 2L) round or 8-inch square cake pan with plastic wrap.
5. With spatula, press rice firmly and evenly into pan.
6. Let cool completely.
7. Turn out onto flat serving plate.
8. Top with layer of avocado slices.
9. Using scissors, cut nori into thin strips; sprinkle over avocado.
10. Arrange crabmeat, cucumber and ginger over top.
11. Stir together mayonnaise, milk and wasabi powder; drizzle over top.
12. Cut into wedges to serve.
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