Sarah's Special Sushi

Name: Sarah's Special Sushi
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Japanese, Asian
Ingredients: 118 milliliters crushed cashews, divided; 85 grams cold cream cheese, cut into thin strips, divided; 2 teaspoons crushed garlic, divided; 2 green onions, finely chopped, divided; 2 sheets nori (dry seaweed); 2 Tbsps rice vinegar; 1 pinch salt; 57 grams smoked salmon, cut into strips, divided; 12 servings soy sauce; 12 servings wasabi paste; 296 milliliters water; 237 milliliters uncooked medium grain white rice; 2 Tbsps white sugar

Sarah's Special Sushi

Sarah's Special Sushi might be a good recipe to expand your hor d'oeuvre recipe box. One serving contains 140 calories, 6g of protein, and 5g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up cashews, wasabi paste, rice vinegar, and a few other things to make it today. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Wash the rice in several changes of water until the rinse water is almost clear, then drain well.

Ingredients you will need

Water

Rice

Place the rice and 1 1/4 cups water into a large saucepan with a lid, bring to a boil, reduce the heat to low, and cover. Simmer the rice until the top looks dry and the water has been absorbed, 15 to 20 minutes.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Remove the rice from the heat and allow to sit covered for 20 more minutes to steam.

Ingredients you will need

Rice

Mix the rice vinegar, sugar, and salt into the rice with a wooden spoon, and spread the rice out onto a metal sheet pan to cool.

Ingredients you will need

Rice Vinegar

Spread

Sugar

Rice

Salt

Equipment you will use

Wooden Spoon

Frying Pan

Preheat an oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Put the first sheet of nori in the oven for 4 minutes to soften.

Ingredients you will need

Nori

Equipment you will use

Oven

Remove and place shiny-side down on a plastic-wrapped bamboo mat, so the longer side is left-to-right. (The wrap is not essential, but helps keep things clean.) With wet hands, press a layer of rice onto the nori, leaving a 1/2-inch margin on the edge nearest you, and an inch on the farthest-away side. The layer should be roughly 1/2-inch deep, and as flat as possible.

Ingredients you will need

Nori

Rice

Wrap

Lay half the slices of cream cheese in a horizontal line in the center of the sheet.

Ingredients you will need

Cream Cheese

Sprinkle with 1/2 teaspoon garlic, half the crushed cashews, and half the spring onions. Arrange half the strips of smoked salmon next to the cream cheese.

Ingredients you will need

Smoked Salmon

Spring Onions

Cream Cheese

Cashews

Garlic

Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a firm cylinder.

Ingredients you will need

Roll

Brush a line of water across the remaining edge of the nori sheet, and press and roll the sheet to seal the roll together. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with the second sheet of nori and the remaining fillings.

Ingredients you will need

Nori

Water

Roll

Wrap

Cut each roll into 6 slices using a very sharp, wet knife. Have a damp paper towel handy to wipe off any residue, and wet the blade with water for each cut.

Ingredients you will need

Water

Roll

Equipment you will use

Paper Towels