1. To prepare rice for this or any other sushi dish, rice must be pickled. 2. Combine vinegar and sugar in a enamel saucepan and bring to a boil. 3. Cook, stirring until sugar is completely dissolved. Remove from heat. 4. Stir 2 tablespoons of vinegar - sugar mixture into the cooked, still warm, rice. 5. Warm rice absorbs the mixture more completely. 6. Stir sesame seeds into rice. 7. Press pickled rice into a square on a small serving platter. 8. Cut rice into squares, and leave rice squares in place. 9. Press each square lightly so that rice clings, and place a small dab of Wasabi paste on each. 10. Press a bit of crabmeat, fish roe, and avocado on each square. Recipe by: firstname.lastname@example.org Posted to recipelu-digest Volume 01 Number 233 by "Diane Geary"
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|Serving Size: 1 Serving (669g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 338 (22%)|
|Amt Per Serving||% DV|
|Total Fat 37.5g||50 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 244.4mg||75 %|
|Sodium 393mg||14 %|
|Potassium 1271.2mg||33 %|
|Total Carbohydrate 241.1g||71 %|
|Dietary Fiber 16.3g||65 %|
|Sugars, other 224.9g|
|Protein 50.7g||72 %|
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Calories per serving: 1511
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