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      RECIPE TITLE "Crab and Tuna Sushi Recipe" source:        yields Serves 8

    Sushi is traditionally made with a bamboo sushi mat. Wrapping the mat with plastic wrap is a common practice that makes cleanup a bit easier. Also the plastic prevents the rice from sticking when you are preparing inside-out rolls. There are usually ten sheets of nori in each package, which yields extras just in case you make a mistake or just want to experiment. Sushi is served with pickled ginger. Tip: Sushi is actually easy to make at home if you have the right tools. A well-equipped sushi kit has all the necessary components packaged for you in one box: bamboo sushi mat, rice paddle, wasabi, nori, soy sauce, rice vinegar and pickled ginger. All you need to do is to select your filling such as ahi tuna, crab meat, salmon or fresh vegetables.


    8 nori sheets
    Sushi Rice

    2 tablespoons wasabi paste
    1 hothouse cucumber, cut into matchstick-size strips
    4 ounces crab meat
    1 avocado, pitted, peeled, cut into strips
    One 10-ounce bag fresh spinach leaves, blanched, excess liquid squeezed out
    1/4 pound ahi tuna, cut into matchstick-size strips

    Soy sauce
    Additional wasabi paste
    Pickled ginger

    Masterclass in Japanese Cooking
    Masterclass in Japanese Cooking Assembles 20 of the most celebrated chefs to produce 60 recipes, both basic and ambitious, to cook at home: one of which is selected in each chapter to be a Masterclass, to take you step-by-step through the full preparation to the perfected presentation of the finished dish. Superbly designed and illustrated with exquisite photographs, this book is a complete and satisfying cookery course in one volume.


    Working with 1 nori sheet at a time, place nori sheet shiny-side down on bamboo sushi mat. Using rice paddle, spread 3/4 cup Sushi Rice over nori sheet forming 1/4-inch thick layer and leaving 1/2-inch border along the long sides. Spread very thin horizontal strip of wasabi (no more than 1 teaspoon) over middle of rice. Arrange 1/8 of cucumber, crab meat, avocado, spinach and tuna horizontally over wasabi.

    Starting with long edge nearest you and using bamboo sushi mat as aid, roll rice-coated nori around fillings jelly-roll style. Using gentle pressing motion, compress roll forming round or square roll. Remove mat. Cut roll crosswise into eight 3/4-inch slices. Repeat.

    Serve sushi with soy sauce, additional wasabi and pickled ginger.

    Recipe created exclusively for by Robert Danhi and Estrellita Leong-Danhi.


    Facts per Serving
    Calories: 421 Fat: 4g Carbohydrates: 82g
    Cholesterol: 21mg Sodium: 1259mg Protein: 14g
    Fiber: 6g % Cal. from Fat: 9% % Cal. from Carbs: 78%

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