2 cups sushi rice 12 oz Aquamar Leg Style Crab Flavored Seafood 1 large avocado, pitted and sliced 1 cucumber, peeled, seeded, and cut into matchstick pieces 4 teaspoons prepared wasabi 4 tablespoons toasted sesame seeds 8 sheets toasted nori Rinse rice until water runs clear. Place in a pot with 3 cups of water and bring to a boil, reduce heat, cover and cook over low heat for 15 minutes. Turn off heat and allow to sit 15 minutes. In a microwave safe bowl, heat the vinegar on high heat for 30 seconds, add in the sugar and salt, stir until dissolved. Place the rice in a large bowl and pour the vinegar mixture over the rice. To assemble the sushi rolls, place one sheet of nori shiny side down on a bamboo roller. Place approximately 6 tablespoons of rice in the center of the seaweed, spread the rice evenly over the seaweed to the edges leaving a 1/2 inch edge at the top and bottom. Place the Aquamar Leg Style Crab Flavored Seafood toward the bottom edge of the rice, about 2 inches from the bottom.

Top with the avocado slices, cucumber and toasted sesame seeds. Moisten the top edge of the seaweed with water. Using the bamboo roller, start rolling from bottom to top, creating a tight seal. Slice each roll into 8 pieces and serve with soy sauce and wasabi. 2 cups sushi rice 1/3 cup rice vinegar 12 oz Aquamar Shred Style Smoked Salmon Flavored Seafoodplay free online sushi cat 2 1 tablespoon sesame oilsushi delivery toronto east 1 teaspoon togarashi (Japanese chili flake, if unavailable cayenne pepper can be substituted)how to make sushi rice without vinegar 4 tablespoons sesame seeds, toastedsushi grade fish canada online

1 cucumber peeled, seeded and cut into matchstick pieces In a separate bowl combine the Aquamar Shred Style Smoked Salmon Flavored Seafood, mayonnaise, sesame oil, and togarashi. To assemble the sushi rolls, place one sheet of nori shiny side down on a bamboo roller. Spread about 1/4 cup of the salmon mixture in a strip 2 inches from the bottom edge of the rice, place the cucumbers on top of the salmon mixture and sprinkle with sesame seeds. japanese takeout manchester nhSlice each roll into 8 pieces and serve with soy sauce and wasabi.indian food delivery in london ontarioIf you like it, save it!fish eggs sushi name Save and organize all of the stuff you love in one place. If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like. We think of sandwiches, granola bars, and muffins as great on-the-go snacks. In most cities in the U.S., you'd be hard-pressed to find a commuter snacking on rice (unless it's puffed and in the form of a cereal bar). The same is not true in Japan, where they understand the importance of rice as snack. Balls of cooked rice called onigiri or omusubi are sold in convenience stores, elaborate food halls in department store basements, and specialty take-out restaurants. Savory and utensil-free snacks, they come in a variety of flavors and designs (some are even shaped like animals!). But if you're without easy onigiri access (E.O.A., as I call it), you can make them at home, with none of the equipment you need for sushi-making: After choosing how to season your rice and what (if anything) to use as a filling, it's only a matter of shaping the two components into balls and wrapping them into neat little packages.

You may be tempted to use brown rice or sprouted rice or Arborio rice, but now's not the time: The slight stickiness of the sushi rice provides the natural glue that holds the onigiri together. One cup of dry sushi rice will make approximately 3 cups of cooked rice, which yields about 8 to 10 pool ball-sized onigiri. If making sushi rice is challenging for you (it is for me!), use a rice cooker. Be sure not to make the rice too far in advance, as it should be warm and moist when you work with it. When it comes down to it, onigiri is about 80% rice, which makes it extra important that your rice has, you know, taste. To start, you'll want to moisten the rice with a bit of liquid. It's standard to add a couple of tablespoons or so of rice vinegar (increase this quantity if you've made more than 3 cups of cooked rice) to sushi rice, but for something more exciting, try replacing or complementing that with... And these textural, non-liquid ingredients will safeguard against an all-mush experience:

Don't add anything too large or clunky (like sprouts or nuts or mung beans), as they'll interfere with the grains of rice sticking together. You don't have to add a filling to the middle of the onigiri (especially if you've been ambitious in step 2), but it makes for a more substantial snack. It also gives you the opportunity to incorporate the chunkier, more flavorful ingredients that couldn't be mixed directly into the rice. Try to balance the seasonings you've already added (sweet potato if you've added spice; tuna if you've seasoned with fish sauce), while avoiding any ingredients or mixtures that are watery or greasy. And if you'll be keeping your onigiri at room temperature for many hours, stick with pickled and preserved ingredients that won't go bad. Fillings, both traditional and nontraditional, can include any (or a combination of any) of the following: Don't hesitate to add flavor—in the form of red pepper flakes or soy sauce or more of anything you've already mixed into the rice—at this stage, too.

Finally, make sure to finely chop any of the larger ingredients (sautéed mushrooms, for example) and to mash and mix well, as each onigiri can only accommodate a small amount of filling. At the ready, have your seasoned rice, your filling, a plate for finished onigiri, and a bowl of generously-salted water. Dipping your hands in salt water as you shape each onigiri—a tip from Lucky Peach's 101 Easy Asian Recipes—prevents the rice from sticking to your hands while simultaneously adding another layer of seasoning. Wet your hands with salt water, then scoop up 1/3 to 1/2 cup of rice (it's fine to guesstimate, but you will need at least this much if you're adding filling). Make an indentation in the middle of the rice and place 1 to 2 tablespoons of the your filling inside. Patch a bit more rice over the filling, then compact the rice into a sphere. As you get more comfortable working with the rice, you can try other shapes, like cylinders and pyramids. If you're really looking to up your bento game, invest in a panda-shaped rice mold, even if Marie Kondo wouldn't approve.

Don't want to work with your hands but have no desire for an animal-shaped mold? Pack your rice into a 1/2-cup measure lined with plastic wrap. Your onigiri are great as is. Wrap them in plastic wrap for your ride on the Shinkansen from Tokyo to Kyoto (or Times Square to Grand Army Plaza). If you want to make them extra special, however, you can roll them in sesame seeds or wrap them in salted lettuce or shiso leaves. Or, use a pair of kitchen scissors to cut out strips of nori. Wrap them around the circumference of the onigiri, like a seatbelt (and a handy place to put your hands as you snack) or around the bottom of the ball, like a bucket seat for the rice. If you've used the panda mold to shape your onigiri, you might as well use nori cut-outs to form eyes and ears. If you'll be eating right away and want something warm and slightly crispy, turn your onigiri into yaki (meaning fried or grilled) onigiri. Broil them (Heidi Swanson makes a paste of nut butter, miso, and olive oil, spreads it on her onigiri, and broils them until the mixture is toasty and melty), or cook in a hot cast-iron skillet.