MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sumo Sumo Sushi
Categories: Snacks, Rice, Vegetables, Seafood
     Yield: 10 servings

MMMMM------------------------SUSHI RICE------------------------------
 4 1/2 c  Water
     3 c  Japanese rice; (Nishiki)
     1 c  Sugar
   1/4 c  Salt; to taste *
     1 c  (to 2 c) Japanese rice wine
          - vinegar

MMMMM----------------------PREPARING SUSHI---------------------------
   10     Sushi nori sheets
          Wasabi; to taste, more for
          - serving
          Soy sauce
          Pickled ginger; garnish

MMMMM--------------------OPTIONAL ADDITIONS--------------------------
          Cucumber; peeled, in sm pcs
          Avocado; in small pieces
          Crab meat; real or surimi
          Carrot; peeled, julienned
          Shiitake mushroom; in small
          - pieces
          Smoked salmon
          Fresh sushi-grade tuna: in
          - small pieces
          Green onion; julienned
          Tuna salad
          Cooked shrimp; in sm pieces
          Mayonnaise
          Chilli sauce
          Sesame seeds

 Recipe Courtesy: Sumo Sumo Sushi Bar & Grill

 * Note that this recipe calls for 1/4 cup of salt but
 this is to taste; at least 1 tablespoon of salt should
 be used.

 Stir the water, rice, sugar and salt together in a rice
 cooker cooker (or cook in a pot) until salt and sugar
 are dissolved. Bring to a boil.

 Reduce heat and simmer rice for about 20 minutes or
 until done.

 Transfer the rice to a large bowl, preferably with a
 flat bottom.

 Fluff the rice with a wet wooden spoon to loosen grains
 without crushing them.

 Pour 1 cup of the vinegar over the rice.

 Stir and fluff rice, incorporating the vinegar as evenly
 as possible.

 Ask someone to stand by the rice bowl and fan the rice
 with a magazine while you are mixing, or use an electric
 fan.

 Add more vinegar as necessary to coat the rice.

 Cool to room temperature.

 Lay a piece of nori on a sushi mat. Press a thin layer
 of rice evenly on top of the nori.

 Spread a dab of wasabi over the rice.

 Sprinkle with some soy sauce.

 Lay a few pieces of 1 or several of the optional
 ingredients in a horizontal straight thin line across
 the rice, about 1" from the horizontal edge closest
 to you.

 Using the mat to make a tight roll, roll the edge
 closest to you over the optional filling as tightly as
 possible.

 Continue rolling away from you until a roll has formed.

 Remove the sushi roll from the sushi mat and slice it
 cross-wise into 1 1/2" pieces.

 Serve it with soy sauce, wasabi, and pickled ginger.

 RECIPE FROM: https://www.foodnetwork.ca

 Uncle Dirty Dave's Archives

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