Assemble this simplified sushi appetizers just before serving so the base doesn't become soggy.
1 cup No.1 grade sushi or short grain rice
1¼ cups water
1 teaspoon salt
2 ttablespoons rice vinegar
1 tablespoon granulated sugar
5 sheets nori
Ingredients for Toppings:
4 oz thinly sliced smoked salmon
- Place rice in a large heavy-bottomed saucepan and add
water, vinegar, sugar and salt. Cover and place over medium-high heat
until water comes to a boil. Reduce heat to low and boil without
lifting the lid for 15 minutes. Remove from heat and let stand for 10
minutes. Remove lid and transfer rice to a tray or platter. Spread out
and let cool to room temperature. Do not refrigerate. Rice can be made
up to 3 hours ahead and then covered with a clean, damp towel and
stored at room temperature until needed.
- Using kitchen scissors, cut each square of nori into 16 squares and arrange on serving plate.
Drop a spoonful of rice on top of each square and top with thinly sliced fish or see topping ideas below for alternatives.
- Serve immediately with pickled ginger, wasabi paste and soy sauce for dipping on the side.
Makes 80 canapes.
Nutrition per canape (using smoked salmon): 12 cal, 0.1 g fat, 2 g carb, 0.5 g protein.
TIP: Other great sushi stack toppings include thinly sliced
peeled, seeded English cucumber, finely shredded carrots, thinly sliced
avocado, fish roe, cooked crab or lobster.