Sushi
I made my very own sushi rolls, and I am so delighted with myself! It was a class at the Fortino’s and the instructor was excellent. The key on the sesame ones is to create a ¼” border around the perimeter, and for the nori ones, shiny side out, go to the edges on the sides but leave a boarder of ¼” at top and bottom. The amount of sushi rice is an open palm full, or about 1 cup. You don’t realize how much rice you eat in the rolls until you make it! The rice to seasoned vinegar (with salt and sugar) is 3 Tbs to 1 cup cooked. I cup raw makes about 3 cups cooked, or 3 rolls.
To cut your cream cheese blocks, freeze it first and after cutting. The cucumber was cut lengthwise in 6 and the carrot was julienne. Don’t prepare the avocado ahead of time or it will brown.
I made a vegetarian, one with cucumber and shrimp, and another of smoked salmon with dill and cream cheese. Delicious! Pictures below (more to come):
