Recipe by Marcia
"This recipe includes everything you need for a sushi dinner party for about 10 people. It Includes California rolls, Boston Rolls, Lobster rolls, tempura eggplant and avocado rolls, pesto and egg rolls, and shrimp and asparagus rolls (we did not include any raw ingredients, since our people are a bit squeamish and reluctant to eat anything raw). Mix and match the fillings, as desired. Serve with pickled ginger, wasabi paste, and soy sauce."
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9 3/4 cups
5 1/2 cups
Japanese sushi-style white rice
5 1/2 tablespoons
5 1/2 tablespoons
2 3/4 tablespoons
eggplant, sliced lengthwise into strips
carrot, sliced into thin strips
lemon juice, or as needed
nori (dry seaweed)
1 (8 ounce) package
imitation crabmeat strips, halved lengthwise
cucumber, seeded and sliced lengthwise into strips
1 (4 ounce) jar
large cooked shrimp, coarsely chopped
Just wanted to add a note here that my family thought the rice had too much vinegar, so I halved the amount of vinegar, sugar, and salt added to the sushi rice, and they liked it much better. The consistency of the rice was still fine, and it handled and rolled easily.
tons of fun! We did seared tuna rolls and made a wasabi soy dressing for dipping sauce, from the California roll salad on AR. Super important to wash off extra starch on rice 1st so you don't get globby rice. Rinse uncooked rice in cold water till water is clear.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 112
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