By Robert Giulietti For the North American Post
6 cups Premium Kokuho Rose Rice (Grocery Special $6.49 5lb)
1 cup Seasoned Rice Vinegar (Grocery Aisle 4A)
1 T Toasted Sesame Seeds (Grocery Aisle 4A)
1.1 lb Kanikamaboko (Imitation Crab) (Seafood Special $4.89/lb)
1 House Soft Tofu (Seafood Special $1.69)
1/4 cup Japanese Mayonnaise (Grocery Aisle 4A)
2 tsp Kikkoman Gluten Free Tamari (Grocery Special $2.99 10oz)
1 tsp House Premium Wasabi (Grocery Special $2.99)
1/4 cup Japanese Cucumber chopped (Produce Dept)
10 sheets Takaokaya Ariake Nori (Grocery Aisle 6B)
2Garnish Avocado (Produce Special $1.29 ea.) Orange Tobiko (Seafood Dept.) (Optional)
Sushi rice: Rinse well, soak grains for at least 20 minutes prior to cooking. Measure correct water level for sushi rice and start rice cooker. Once finished cooking immediately uncover and add sesame seeds and seasoned rice vinegar and incorporate into every grain. Allow to rest until rice cools to room temperature.
Crab mixture: Finely chop kanikamaboko or imitation crab (easier when frozen) and cucumber. Season with Tamari. Combine with tofu and mayonnaise, mix to a rough puree.
Appetizer form: Create one bite rice balls with hitokuchi mold (from gift dept.), wrap in nori. Top with crab mixture, garnish with avocado and Tobiko, enjoy.
[Editor’s Note] This is a joint project with the Uwajimaya Seattle. The writer usually appears at the store for cooking demo with this recipe on Friday. He can be reached at firstname.lastname@example.org.