Sushi Techniques

Recipe Sushi

Ingredients		Preparation
6 sheets Yaki Sushi Nori 2 cups Nishiki  Sushi Rice cooked 1 pack crab meat 1 cucumber, peeled and cut in julienne 1 carrot, peeled and cut in julienne 1/2 avocado, thinly sliced Sushi sesame seeds Nori Komi Furikake (Rice Seasoning)-optional For serving  Soy Sauce Teriyaki Sauce Pickled Ginger Sliced, Wasabi Paste		Cook the rice according to package instructions Cut the vegetables. Is very important to have every thing ready before assembly the sushi. Place a seaweed in top of the bamboo mat. Spread sushi rice cooked according to package instructions. Sprinkle some sushi sesame seed or Nori Komi Furikake (Rice Seasoning) . Put on top of rice your filling of preference (shrimp, avocado, cucumber, carrots for example) With your finger press on the vegetable and very careful and press lightly as you roll the sushi rolled the seaweed. Hold the bamboo mat and press the roll firmly. Apply some pressure with your finger to shape the roll, let it rest for 5 minutes and cut in 6 or 8 pieces as you prefer.

Making Sushi at home


Sushi making in one of  my favorite grocery store Beavercreek Kroger Marketplace