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

      Title: Sumo 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.

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

  Uncle Dirty Dave's Archives

MMMMM