Sushi ('Cado Madness)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 29.2
- Total Fat: 0.8 g
- Cholesterol: 0.9 mg
- Sodium: 160.6 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 0.3 g
- Protein: 1.0 g
View full nutritional breakdown of Sushi ('Cado Madness) calories by ingredient
Introduction
YUM! Thats all I can really say YUM! Thats all I can really sayNumber of Servings: 40
Ingredients
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THE RICE:
White Rice, short grain, 1.5 cup
Rice Vinegar, 3 tbsp
Salt .75 tsp
Granulated Sugar 5 tsp
FILLING: (Really is simply a guide...use what ingredients sound good!)
Smoked Salmon 3.6 oz
Imitation Crab Meat .75 cup
Hellman's Just 2 Good Mayonnaise Dressing
4 tbsp
Baby Carrots, raw, 28 grams
Avocados, California (Haas), 119 grams
Bean sprouts .125 cup
Sushi Nori
Directions
TO MAKE RICE: Combine your rice with 1 2/3 Cup water. Bring to a boil, and then lower heat to gently simmer. Cover with lid for 12 minutes. After 12 minutes has passed, remove lid and remove from heat and place an aborbant cloth on saucepan. Cover pan with lid again, and let sit for 15 minutes.
During this time prepare your vinegar mixture. In small saucepan heat up the vinegar, salt and sugar until completely dissolved. Set aside.
Get a large bowl (preferrably wooden) and add a dash (about a half a teaspoon) of vinegar into it. Add your rice, and SLOWLY add your vinegar mixture while stirring with a WOODEN spoon. (some metals react badly to vinegar) Cover with an absorbant cloth to contain moisture. DO NOT REFRIDGERATE. Putting your rolls in the fridge isnt QUITE as bad, but sticky rice degrades with time and does not hold very well.
Im not too good at helping with rolling but here goes...
You will need a rolling mat for this (about 4 bucks at the most at your local asian grocery)
It helps to have a bowl of cold water nearby to dip your hands in. (The rice wont stick so bad that way) Place a sheet of nori shiny side down and grab a handful of rice. Dont clench. You want to cover the sheet of nori with sticky rice WITHOUT smushing the rice onto it. You can easily cover the sheet w/o using a whole lotta rice....this recipe should be good for AT LEAST 5 rolls.
(Practice makes perfect!)
once the rice is on the sheet, add your ingredients in a thin strip slightly off center of the middle. Dont be too generous or you will squeeze out your fillings! staring at the bottom, roll your sushi. I have found that a roll, pull back method works well for getting them nice and tight. Again, practice makes perfect, and you may find your OWN method and recipes that work for you!
Number of Servings: 40
Recipe submitted by SparkPeople user BLAZING_WIND.
During this time prepare your vinegar mixture. In small saucepan heat up the vinegar, salt and sugar until completely dissolved. Set aside.
Get a large bowl (preferrably wooden) and add a dash (about a half a teaspoon) of vinegar into it. Add your rice, and SLOWLY add your vinegar mixture while stirring with a WOODEN spoon. (some metals react badly to vinegar) Cover with an absorbant cloth to contain moisture. DO NOT REFRIDGERATE. Putting your rolls in the fridge isnt QUITE as bad, but sticky rice degrades with time and does not hold very well.
Im not too good at helping with rolling but here goes...
You will need a rolling mat for this (about 4 bucks at the most at your local asian grocery)
It helps to have a bowl of cold water nearby to dip your hands in. (The rice wont stick so bad that way) Place a sheet of nori shiny side down and grab a handful of rice. Dont clench. You want to cover the sheet of nori with sticky rice WITHOUT smushing the rice onto it. You can easily cover the sheet w/o using a whole lotta rice....this recipe should be good for AT LEAST 5 rolls.
(Practice makes perfect!)
once the rice is on the sheet, add your ingredients in a thin strip slightly off center of the middle. Dont be too generous or you will squeeze out your fillings! staring at the bottom, roll your sushi. I have found that a roll, pull back method works well for getting them nice and tight. Again, practice makes perfect, and you may find your OWN method and recipes that work for you!
Number of Servings: 40
Recipe submitted by SparkPeople user BLAZING_WIND.
Member Ratings For This Recipe
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EME1462
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BIGGIRL2082010
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PERSIMMON27