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Yield: Makes about 40 appetizers.
• 5 cups hot cooked medium or short grain (pearl) rice
• 1½ tablespoons sugar
• 1/2 teaspoon salt
• 1/4 cup rice vinegar or white wine vinegar
• 1 7¾-ounce can salmon, drained and flaked
• 1 green onion, minced
• 1/4 teaspoon grated fresh ginger root
• 5 sheets (about 8½ x 7½ inches each) nori (seaweed)
• 1 medium cucumber, peeled, seeded and finely julienned
Keep cooked rice covered while dissolving sugar and salt in vinegar. Gently stir into hot rice. Cool at room temperature, stirring occasionally.
Meanwhile, combine salmon, onion and ginger. Place 1 sheet of nori on bamboo sushi-rolling mat (with strands parallel to you) or 12x9-inch sheet of aluminum foil.
Spread 1 cup seasoned rice on nori, leaving 1 inch of top of nori exposed. Place 1/4 cup salmon mixture in a line about 1 inch from bottom edge. Arrange about 2 tablespoons cucumber on top of rice. Moisten exposed edge of nori. Holding the ingredients down with fingers, lift up mat with thumbs and roll over until the near edge of the wrapper meets the far edge of the rice. Pull mat away as you roll the nori and rice, using a little pressure to tighten the roll. Press in any loose ingredients at ends of roll.
Wrap in waxed paper or plastic film; twist ends. Repeat with remaining nori and rice mixture. Chill. Use a moistened sharp, thin-bladed knife to cut into 1-inch slices.
Total Fat 1g
Total Carbohydrate 8g
USA Rice Federation www.usarice.com
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