Nigiri Sushi w/ Avacado, cucumber, and shiso leave
Category
Salads - Soups - Sidedishes
Sub
Category
None
Servings
12 pieces
Ingredients
(vegan)
Sushi Rice listed below-
1.5 cups short-grain white rice
1 tbs. sake
2.5 tbs. rice vinegar
1.5 tsp. sugar
3.4 tsp. salt
Topping listed below-
1 tsp. prepared wasabi, or more as needed
24 thin avacado slices (3/4 of an avacado)
24 paper thin english cucumber half moon slices (1/4 cucumber)
12 shiso leaves, halved diagonally
low sodium soy sauce
Instructions
To make sushi rice- rinse rice under cold water ntil milky starch
runs clear; drauin. Place in saucepan w/ 1 2/3 cups cold water and
sake. Bring to a boil, and reduce head to low. Cover, and simmer
10 minutes. Remove from heat, and let rest, covered, 10 min more.
Whisk together vinegar, sugar, and salt in bowl. Transfer rice to
large bowl, and drizzle half of vinegar mixture over rice, while
cutting through it with wooden spoon. Continue adding vinegar
mixture over rice, while cutting through it with wooden spoon.
Continue adding vinegar mixture and cutting through rice until
all vinegar mixture is absorbed. cover with damp cloth; cool.
Dampen hands and shape 2 tbs. sushi rice into 1 two-bite-size
oval. Smear dab of wasabi over rice, and top w/ 2 avacado slices
and 2 cucumber slices. Place shiso leaf half over top of vegetables,
with center seam lying horizontally. Repeat with remaining rice and
topping ingredients. Serve w/ soy sauce.
Originally Submitted
8/18/2009
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