Ingredients
| 1 cup | sushi rice | | 1/4 cup | seasoned rice vinegar | | 2 tbsp. | sesame seeds, toasted | | 1/2 | avocado, thinly sliced | | Half sheet roasted nori (pressed seaweed) | | 3/4 cup | flaked imitation crabmeat (surimi) or | | thinly sliced smoked salmon | | 1/2 cup | very thinly sliced English cucumber | | 2 tbsp. | pickled ginger | | 2 tbsp. | light mayonnaise | | 2 tbsp. | milk | | 1 tbsp. | wasabi powder |
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Instructions
In saucepan, combine rice and 1 1/4 cups (300 mL) water; bring to boil. Cover and reduce heat to low; cook for 25 minutes or until rice is tender. With fork, stir in rice vinegar and sesame seeds.
Meanwhile, line 8-inch ( 1.2L ) round or 8-inch square cake pan with plastic wrap. With spatula, press rice firmly and evenly into pan. Let cool completely. Turn out onto flat serving plate.
Top with layer of avocado slices. Using scissors, cut nori into thin strips; sprinkle over avocado.
Arrange crabmeat, cucumber and ginger over top.
Stir together mayonnaise, milk and wasabi powder; drizzle over top.
Cut into wedges to serve.
Author's Comments
The latest trend in novelty pizza makes a special-occasion snack without the time-consuming shaping of traditional sushi.
Canadian Living
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