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

Creamy, rich, and a bit decadent, risotto is well worth the preparation and cooking time necessary to create it. This version's lush, creamy richness is complimented by the crisp, sweet bite of asparagus and sweet snow peas, enhanced by the mild chives, and all of those flavors are pulled together with a touch of white wine, butter, and Parmesan. This is a must try! Serves 4-6

1/2 pound asparagus, trimmed, and cut into 2-inch pieces

1 1/2 cup snow peas,strings removed, and cut in half or thirds (depending on size) on the diagonal

5 cups low-salt chicken broth (canned or boxed)

2 Tablespoons olive oil

1/4 cup finely chopped shallot

1 1/2 cups arborio rice

1/2 cup dry white wine

2 Tablespoons fresh chives, cut into 1/2-inch pieces

5 Tablespoons butter

3/4 cup freshly-grated Parmesan cheese

Bring a large pot of salted water to a boil, add the asparagus. One minute later add the peas. Cook about 1 minute longer. Drain into a colander and immediately rinse with cold water until cool. Toss a bit in the colander and drain really well.

Bring the chicken broth to a simmer on a back burner, reduce the heat to low and hold hot.

Heat the olive oil in a large heavy saucepan (I use a wide, heavy bottomed pan about 4-inches tall) and saute the shallot until it is translucent, about 3 minutes.

Add the rice and stir for 3 minutes.

Add the white wine and cook until it evaporates.

Ladle in about a cup of the hot chicken broth and cook and stir until the broth is absorbed. Continue cooking, stirring constantly, adding broth a cup at a time, adding more as it is absorbed, until the rice is tender but still just barely firm in the center and the mixture is creamy. (All of the chicken broth may not be needed, so use only what it requires. The whole process will take about 20 minutes.)

Add the asparagus, peas, and chives and heat through. Add the butter and stir until melted and incorporated. Add the Parmesan, reserving a little for garnish, and stir in well. Taste and season with salt and pepper.

Serve.