Ingredients
1 cucumber 1 carrot 1 package of Japanese sticky rice 1 jar pickled ginger 1 jar of kelp roe 2 packages fresh seaweed salad 1 jar mixed sesame seeds 1 tube wasabi 1 can peaches 1 cup fresh crab meat 20 fresh king shrimp 1 package smoked salmon A handful of fresh dill A handful of fresh parsley 1 package yaki nori 1 avocado 1 small bottle of Kikkoman soy sauce
The trick to making this sushi is having people to help put it all together – time consuming is an apt description.
First cook the Japanese sticky rice as you would normal rice, 10 minutes or so. (I cooked it the night before as it needs to be cold for the sushi.)
Clear a space on your counter large enough for all your ingredients. Then, piece by piece, slice the carrot and cucumber, peel the avocado and slice it also.
Now, for the fun part. Using your cube, place some sticky rice inside the empty square. Do not fill it completely as you will now add the ingredients of your choice. Once your filling is in place, finish the cube by topping it off with more sticky rice.
Squeeze the cube into the desired shape, loosen it and remove. Violá! A sushi cube. Decorating your cube is a matter of taste. I used sesame seeds on some, simply by rolling the rice cube over them. I attached the yaki nori to others and left some blank.
Once you have made these decisions place the cubes on a platter. Then decorate them again. It’s all a matter of taste. Some can have crab with roe, some cucumber and shrimp. Your choice! All in all, you’ll have a lot of fun putting them together.
thehubwinnipeg.com
Summer 2015 • 59
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