|Water||3 1⁄2 Cup (56 tbs)|
|Short grain rice||1 1⁄2 Cup (24 tbs)|
|Rice vinegar/White vinegar||1⁄4 Cup (4 tbs)|
|Sweet rice wine/Dry sherry||3 Tablespoon (Mirin)|
|Fresh skinless saltwater fillets||8 Ounce|
|Seaweed sheets||8 (Amanori)|
|Cucumber||1⁄2 , sliced paper-thin|
|Avocado/Combination with pickled daikon and asparagus tips||1 Medium, halved, seeded, peeled, and cut into julienne sticks|
|Cooked asparagus tips/Combination with avocado and asparagus tips||2 Ounce|
|Pickled daikon/Combination with avocado and asparagus tips||2 Ounce, cut into julienne sticks|
|Caviar||2 Tablespoon (Red Or Black)|
In a medium saucepan combine water, uncooked rice, and salt.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes.
Remove from heat.
Stir in vinegar, sugar, and rice wine or sherry.
Cover and cool to room temperature.
Meanwhile, holding a knife at a 30-degree angle, cut fillets across the grain into 1/4-inch-thick slices.
Refrigerate fish till needed.
To toast seaweed, place sheets in a single layer on the rack of an unheated broiler pan.
Broil 5 to 6 inches from the heat for 8 to 10 seconds or till color changes to green.
Lay toasted seaweed on a flat surface.
Spread about 1/2 cup of the rice mixture over entire surface of each sheet, reserving a 11/2-inch margin at one edge of each sheet.
About 11/2 inches from opposite edge, overlap cucumber slices.
Top with 2 or 3 slices offish; avocado, asparagus, or daikon; and caviar, if desired.
Roll up jelly-roll style, starting from the edge near the cucumbers and pressing the seaweed together to seal.
Cut each roll into 6 pieces.
Either serve immediately or cover and chill for up to 2 hours.