(Serves 4)

Ingredients
Sushi Rice
-1 cup White Short grain rice/Japanese Rice
-4 tablespoons Rice Vinegar
-2 tablespoons Sugar
-1/2 teaspoons Salt
Topping
a)
-2 oz Cream Cheese, at room temperature
-1 Avocado
-4 oz Crab Meat
b)
-4 Slices of Roast Beef
-1 Leaf of Green lettuce
-1 tablespoon Dijon Mustard
c)
-4oz Frozen Salad Shrimp (Thawed)
-1 tablespoon Chopped Scallion
-2 tablespoon Olive Oil
-1 tablespoon Soy Sauce
d)
-1 can of Tuna (5oz)
-8 sliced cucumber
-1 tablespoons Mayonnaise
-1 teaspoon Parsley Flake

1. Rinse rice several times in running water until water gets clear. Drain in a colander. Cook in a sauce pan with a lid or rice cooker according to package directions. Note, just a little bit less than package directions so that rice is cooked a little bit harder. (To make perfect sushi rice, rice should be cooked little bit harder than regular rice)

2. While rice is cooking, in a small bowl, combine rice vinegar, sugar and salt. Mix well.

3. When rice is done, transfer to the medium bowl and add 2 and mix gently. Don’t stir too much. Let it cool.

4. Wrap half of the sushi rice with plastic wrap and roll it up shaping a stick, 2 inch across in diameter. Make one more stick.

5. Then cut each sushi stick into 8 slices.

6. Make toppings and canapes.
a) Cut cream cheese and crab meat into small cubes. Scoop avocado pulp and cut it into small cubes. Place those on the sushi canapé.
b) Slice roast beef. Cut lettuce into small piece of slices. Place lettuce on the sushi canapé and then roast beef. Put ¼ tablespoon of mustard on top.
c) In a bowl, combine soy sauce and olive oil, and then add shrimp. Mix well. Place it on the sushi canapé. Then sprinkle chopped scallion on top.
d) Drain tuna. In a bowl, combine tuna and mayonnaise. Mix well. Place one sliced cucumber on the sushi canapé and put tuna. Sprinkle parsley flake on top.

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