Crab & Avocado Sushi
I love sushi! Rolls, sashimi, maki, nigiri, just about any kind. And while we decided long ago that it was the one dish we would always eat out, I couldn't resist giving it a try at home. While I don't have all of the traditional tools (a bamboo mat), I improvised and the results were outstanding! This is a very basic recipe; after trying it you may very well decide that you want to do more exploring. This is much simpler than the lengthy recipe implies, so don't hesitate to give it a try!
Rice Ingredients:
1 cup sushi (short-grained) rice, rinsed in a colander until the water runs clear
2 Tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon Sake or Dry Sherry
1/2 teaspoon salt
1 1/4 cups water
Filling:
1/2 large avocado
Lime juice for drizzling the avocado, about 1 tablespoon
3 pieces of Nori (available in the Asian section of the market), about 8 X 7-inches each
1/2 English cucumber cut lengthwise into 8 X 1/4-inch strips, seeds trimmed off
1/4 pound cooked crab meat, picked over, best quality
Hot Wasabi Paste (available in the Asian section of the market)
Soy sauce, for accompaniment
Pickled Ginger, for accompaniment, if desired
Make the rice:
In a large heavy saucepan combine the rice with 1 1/4 cups water, bring to a boil, reduce heat to a simmer cover tightly with a lid, and cook for 15 minutes, or until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered tightly for 10 minutes, then transfer it to a baking sheet, spreading it out in an even layer. Keep it warm and covered.
While the rice cooks, combine the vinegar sugar, sake or sherry, and the salt and simmer until the sugar is dissolved, the let it cool.
Sprinkle as much of the vinegar mixture as necessary to moisten it lightly tossing it carefully, then cover it wiht a dampened towel. (The rice may sit at room temperature for up to 3 hours before shaping the sushi rolls. Do not chill it!)
Peel and pit the avocado, cut it into 1/4-inch (fine) strips and sprinkle with a little lime juice.
Heat the nori in a preheated 350-degree oven for 10 minutes until it softens a bit, and keep warm.
Shape the rolls:
Working with one sheet of nori at a time, place it on a bamboo mat or Silpat and with the long side facing you, spread about 3/4 cup of the rice in an even layer on each sheet, leaving a 1/2-inch border on the long sides. Arrange 1/3 of the avocado strips horizontally across the middle of the rice and arrance some of the cucumber strips and crab meat on top of the avocado. Dab the crab with a bit of the wasabi paste. Beginin with a long side roll p the nori tightly, using the bamboo mat or Silpat to roll it and firm it.
Using a very sharp knife, cut the roll into 3/4-inch thick slices. Serve with the soy sauce, wasabi paste, and pickled ginger on the side.
Makes 30 pieces
