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Recipe Name: Avocado And Crab-meat Sushi Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Cup(s) White short-grain rice*
2 Tablespoon(s) Rice vinegar, available at
Oriental markets
specialty foods
shops and some
supermarkets
1 Teaspoon(s) Sugar
1 Teaspoon(s) Dry Sherry
1/2 Teaspoon(s) Salt
1/2 Avocado, preferably
California
Fresh lemon juice for
rubbing the avocado
Three, 8- by 7-inch
pieces of toasted
nori dried laver*
1/2 Cucumber, peeled and cut
lengthwise into 8-
by 1/4-inch strips
discarding the
seeds
1/4 Pound(s) Fresh King crab meat, thawed
if frozen
picked over and
drained about
Wasabi, Japanese
horseradish paste*
to taste for the
sushi plus
additional as an
accompaniment if
desired
Soy sauce as an
accompaniment
Pickled ginger* as an
Directions:
available at Oriental markets and some specialty foods shops Make the
rice: In a large fine sieve rinse the rice under running cold water
until the water runs clear with no milky residue and drain it well. In
a large heavy saucepan combine the rice with 1 1/4 cups water, bring
the water to a boil, and simmer the rice, covered tightly, for 15
minutes, or until the water is absorbed and the rice is tender. Remove
the pan from the heat, let the rice stand, covered tightly, for 10
minutes, and transfer it to a jelly-roll pan, spreading it in an even
layer. Keep the rice warm, covered. In a saucepan whisk together the
vinegar, the sugar, the Sherry, and the salt, simmer the mixture until
the sugar is dissolved, and let it cool. Sprinkle the rice with as
much of the vinegar mixture as necessary to moisten it lightly,
tossing it carefully, and cover it with a dampened cloth. (Do not
chill the rice.) The rice may be made 3 hours in advance and kept,
covered with the dampened cloth, at room temperature. Peel and pit the
avocado, rubbing it with the lemon juice, and cut it into
1/4-inch-thick strips. Heat the nori in a preheated 350°F. oven for
10 minutes, or until it is softened slightly, and keep it warm.
Working with one sheet of nori at a time and with a 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 some of the
avocado strips horizontally across the middle of the rice and arrange
some of the cucumber strips and the crab meat on top of the avocado.
Dab the crab meat with the wasabi and beginning with a long side roll
up the nori tightly jelly-roll fashion. Cut each roll with a sharp
knife into 3/4-inch-thick slices and serve the rolls with the soy
sauce, the additional wasabi, and the ginger. Makes about 24 to 30
pieces. Gourmet September 1991 Converted by MC_Buster. Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 749
Calories From Fat: 344
Total Fat: 41g
Cholesterol: 0mg
Sodium: 1190.6mg
Potassium: 1851.7mg
Carbohydrates: 91.2g
Fiber: 20g
Sugar: 10.7g
Protein: 11.5g


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