MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sumo Sushi
Categories: Snacks, Rice, Vegetables, Seafood
Yield: 10 Servings

MMMMM-------------------------SUSHI RICE------------------------------
4 1/2 c Water
3 c Japanese rice; (Nishiki)
1 c Sugar
1/4 c Salt; to taste *
1 c (to 2 c) Japanese rice wine
- vinegar

MMMMM----------------------PREPARING SUSHI---------------------------
10 Sushi nori sheets
Wasabi; to taste, more for
- serving
Soy sauce
Pickled ginger; garnish

MMMMM---------------------OPTIONAL ADDITIONS--------------------------
Cucumber; peeled, in sm pcs
Avocado; in small pieces
Crab meat; real or surimi
Carrot; peeled, julienned
Shiitake mushroom; in small
- pieces
Smoked salmon
Fresh sushi-grade tuna: in
- small pieces
Green onion; julienned
Tuna salad
Cooked shrimp; in sm pieces
Mayonnaise
Chilli sauce
Sesame seeds

Recipe Courtesy: Sumo Sumo Sushi Bar & Grill

* Note that this recipe calls for 1/4 cup of salt but
this is to taste; at least 1 tablespoon of salt should
be used.

Stir the water, rice, sugar and salt together in a rice
cooker cooker (or cook in a pot) until salt and sugar
are dissolved. Bring to a boil.

Reduce heat and simmer rice for about 20 minutes or
until done.

Transfer the rice to a large bowl, preferably with a
flat bottom.

Fluff the rice with a wet wooden spoon to loosen grains
without crushing them.

Pour 1 cup of the vinegar over the rice.

Stir and fluff rice, incorporating the vinegar as evenly
as possible.

Ask someone to stand by the rice bowl and fan the rice
with a magazine while you are mixing, or use an electric
fan.

Add more vinegar as necessary to coat the rice.

Cool to room temperature.

Lay a piece of nori on a sushi mat. Press a thin layer
of rice evenly on top of the nori.

Spread a dab of wasabi over the rice.

Sprinkle with some soy sauce.

Lay a few pieces of 1 or several of the optional
ingredients in a horizontal straight thin line across
the rice, about 1" from the horizontal edge closest
to you.

Using the mat to make a tight roll, roll the edge
closest to you over the optional filling as tightly as
possible.

Continue rolling away from you until a roll has formed.

Remove the sushi roll from the sushi mat and slice it
cross-wise into 1 1/2" pieces.

Serve it with soy sauce, wasabi, and pickled ginger.

Yield: About 10 rolls.

RECIPE FROM: https://www.foodnetwork.ca

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