Chef: Andy Richmond
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  • Fish (Tuna, Smoked Salmon, Salmon, Eel, Mahi Mahi etc..),
  • Vegies (Cucumber, Cilantro, Tomato, Avocado),
  • Nori (Roasted seaweed)
  • Rice (Sushi Rice),
  • Rice vinegar,
  • Powdered Sugar,
  • Salt,
  • Row
Mix up Seasoned Rice Vinegar mixture:
1/2 cup rice vinegar
3 tablespoons powdered sugar
1 teaspoon salt

Cook Sushi Rice (usually about 4 cups).
Fold in (not stur) 8 tablespoons of the Seasoned Rice Vinegar mixture.
Cover with a wet paper towel until cool.

Place seaweed on a bambo mat and spread a thin layer of rice on the seaweed. It usually helps to leave about 3/4 of an inch bare at the top of the seaweed for rolling purposes. Add your fish, vegies and sauce and roll the sushi. Cut the sushi into 1/2 to 3/4 inch pieces. Optionally you can sprinkle on some row for color.
Serves 4
Preparation Time: 20 minutes
Cook Time: 20 - 30 minutes
Category: Main Courses
Ethnicity: Japanese
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