Ingredients
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4 1/2 cups water
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1/3 cup rice vinegar
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1/4 cup sugar
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1 teaspoon salt
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2 1/4 cups short-grain rice (or Pearl)
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1/4 cup rice wine (sake) or 1/4 cup dry sherry (sake)
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1 tablespoon small caper, drained and rinsed
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1 (3 ounce) package of paper thin slices smoked salmon
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8 ounces small cooked shrimp
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4 nori
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1 large red pepper, diced
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1/2 cup carrot, coarsely grated
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1/2 cup sliced green onion
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2 medium lemons, sliced paper thin and seeded
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1 1/2 cups cucumbers, with peel, thinly sliced (about 1/2 cucumber)
Instructions
- Bring water, vinegar, sugar and salt to a boil in medium saucepan.
- Stir in rice.
- Reduce heat, cover, simmer 15 to 20 minutes until water absorbed and rice is cooked.
- Stir in rice wine.
- Cool to room temperature.
- Makes about 8 cups rice.
- Line 9 x 13 inch pan with plastic wrap.
- Arrange thin even layer of lemon slices in bottom of pan.
- Sprinkle with capers.
- Cover 1/2 of pan with smoked salmon and 1/2 with shrimp.
- Using wet hands, pack about 2 1/2 cups cooked rice in an even layer on top.
- Lay 2 sheets of nori, trimmed to fit in single layer, on rice.
- Cover nori with cucumber and green onion.
- Pack 2 1/2 cups rice on top.
- Layer carrot and red pepper.
- Cover with remaining rice.
- Lay 2 sheets of nori, trimmed to fit in single layer, on rice.
- Cover with plastic wrap directly on surface.
- Set another 9 x 13 inch pan on sushi and press down firmly to compress layers evenly.
- Chill 2 hours.
- Remove top plastic wrap.
- Invert sushi onto cutting surface.
- Remove remaining plastic wrap.
- Use sharp, wet, clean knife for each cut.