Sushi

sushi

Seaweed Paper (Nori)
Ripe Avocado, sliced thin
Cucumber Sticks
Wasabi SAUCE (For Topping onto Rolls)

Meat Mixture:
Imitation Crab Meat, minced
2-3T Pink Salmon (Sunkist Pkg. Pouch Kind. Optional)
1.5T Mayo
1T Sriracha
1T Green Onions, minced
1/4 tsp Lemon Juice

Sushi Rice:
1/3c Rice Vinegar
2-3T Sugar
1.5tsp Sea Salt
Premix above.

2c SUSHI Rice+Water Rice Calls for
Cook rice accordingly. Allow to cool some. Mix in Vinegar Mixture.

Dipping Sauce:
2T Soy Sauce
1T Rice Vinegar
Sprinkle Ginger Powder
Sprinkle Garlic Powder
1tsp Sugar
1/2tsp Sesame Oil

Cook Rice according to SUSHI Rice Pkg. Instructions. Allow to cool some and mix in Vinegar Mixture.
Mix Meat Mixture.
I use only 1/2 a sheet of Nori per roll. Lay onto Saran Wrap BUMPY side UP. Wet fingers with Water and top Mixed Rice onto bumpy side, lightly press.
FLIP over Nori, and, line with Meat Mixture, Avocado, Cucumber.
Using Saran, tightly Roll the Nori. Give a light, but, firm press.
WHILE STILL WRAPPED in Saran, wet a SHARP knife. Cut into slices. Remove saran. Top with Wasabi Sauce.
***OPTIONAL to mix 1.5T Mayo+2tsp Sriracha and top onto Sushi Rolls, as well.  (I zigzag with Sriracha/Mayo Sauce, then, put dots of Wasabi onto each roll.).
Mix Dipping Sauce Ingredients. Use for dipping Sushi into.

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