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Nori-Maki

Ingredients :
10	sht	nori
2	cup	cooked sushi rice
		Wasabi as needed
10	x	thin carrot strips - (1" long)
3	oz	peeled seedless (Kirby) cucumber sliced into
		paper-thin slices
1/4	x	red bell pepper - (2 oz) seeded, and
		sliced very thin
4	x	spears asparagus - (2 oz) cooked, cooled
1	oz	crab meat
2	oz	cooked cleaned shrimp halved lengthwise
1 1/2	oz	smoked salmon
1 1/2	oz	fresh salmon
2	oz	fresh tuna
1/2	sm	avocado - (4 oz) peeled, pitted,
		and thinly sliced
		Pickled ginger as needed
		Light soy sauce as needed

How to cook :

Gather the ingredients you will need at arms length distance not forgetting the ice water.
Place the sushi mat in front of you with a sheet of nori on top, shiny-side down.
Place 3 tablespoons of the cooked rice on the top half of the sheet and with wet fingers spread the rice to thinly cover three-quarters of the nori sheet, leaving the area furthest away from you uncovered.
Place a bit of the wasabi in a trail across the center of the sheet.
Place a combination of vegetables, seafood or just vegetables or seafood in a thin layer across the center of the rice, spreading evenly.
Top with bits of pickled gingerHolding the ingredients firmly in place with your fingers, with your thumbs and using the bamboo mat to help, start rolling the nori and lift it up and over to meet the far end of the sheet.
Press it with the mat to shape the roll pin-wheel style and to seal the roll.
Continue until all the rolls are made.
You may have extra cut vegetables left.
These are wonderful for decorations on the plates and the top of the sushi.
To serve, place the sushi rolls on a cutting board and using a wet knife, cut each roll crosswise into 6 pieces.
Clean the knife after each cut.
Cut straight through; don't saw.
Serve with pickled ginger, light soy sauce and wasabi.
This recipe yields 10 rolls.

Tags : Diabetic Special Diets Seafood Shellfish Seaweeds Japanese Japan Asian Oriental