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Sushi: Crab and Tuna Sushi

Source of Recipe

www.cooking.com


List of Ingredients

8 sheet nori
sushi rice
2 tablespoons wasabi paste
1 cucumber, matchstick size cut
4 ounces crab meat
1 avocado, pit, peel and cut into strips
10 ounces fresh spinach, blanch and dry
1/4 pound ahi tuna, cut matchstick size strips


Recipe

Sushi is traditionally made with a bamboo sushi mat. Wrapping the mat with plastic wrap is a common practice that makes cleanup a bit easier. Also the plastic prevents the rice from sticking when you are preparing inside-out rolls. Working with 1 nori sheet at a time, place nori sheet shiny-side down on bamboo sushi mat. Using rice paddle, spread 3/4 cup Sushi Rice over nori sheet forming 1/4-inch thick layer and leaving 1/2-inch border along the long sides.

Spread very thin horizontal strip of wasabi (no more than 1 teaspoon) over middle of rice. Arrange 1/8 of cucumber, crab meat, avocado, spinach and tuna horizontally over wasabi. Starting with long edge nearest you and using bamboo sushi mat as aid, roll rice-coated nori around fillings jelly-roll style. Using gentle pressing motion, compress roll forming round or square roll. Remove mat. Cut roll crosswise into eight 3/4-inch slices. Repeat. Serve sushi with soy sauce, additional wasabi and pickled ginger.