Fresh Inside-Out Sushi

1 1/2 cups white rice
1 tbs. EVOO
pinch salt & pepper
3 cups water

HOW: Put rice and water in a medium sauce pan with the salt, pepper, and EVOO. Stir. Let it come to a boil on high heat with everything in it. Then once boiled stir it and turn on low. Put a top on it and cook for 20 minutes.

Avocado Sauce:
2 avocados
pinch salt & pepper
1 tbs. EVOO
2 tbs. soy sauce

HOW: Puree until smooth and creamy. Add more olive oil or salt and pepper for taste and texture.

1 block (8 oz) cream cheese
1 tube of cooked crab meat

1 package of small cucumbers

HOW: Peel and clean. cut in quarters and then in half the other way on both pieces. Then julienne (thinly slice) it into slivers. Set aside.

Preparing it: Take 5 sheets of NORI (dried seaweed) and take a cooking brush.  Lightly, brush it with water. On one sheet smooth a layer of rice on top gently. Put 2-3 pieces of crab at the top. Then under neath it line up a row of cucumbers. Then line up little nubs of softened cream cheese. Roll tightly. Cut into  medallions. Lay your avocado sauce on top and drizzle with soy sauce. ENJOY!!! 


Gwen Azar said…
These were really good! Love, Mom

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