Sushi Toppings Tray
|Seasoned rice vinegar/4 teaspoons sugar dissolved in 1/3 cup rice vinegar, distilled white vinegar/ white wine vinegar||1⁄3 Cup (5.33 tbs) (For Sushi)|
|Carrots||2 Medium, peeled and cut into 3- to 4-inch pieces, then cut lengthwise into thin julienne strips|
|Spinach||1 Pound, washed, stems and any yellow or wilted leaves discarded|
|Ripe avocados||2 Small|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Enoki mushrooms||3 1⁄2 Ounce (1 Bag)|
|English cucumber||1⁄2 , cut into thin 3- to 4-inch julienne strips|
|Cooked shelled crab||1⁄2 Pound|
|Cooked shelled deveined shrimp/Tiny cooked shelled shrimp||1⁄2 Pound|
|Boneless skinless yellow fin tuna/Seabass, halibut/ rockfish||1⁄2 Pound, sliced|
|Smoked salmon||1⁄4 Pound, thinly sliced|
|Salmon caviar||2 Ounce (1/4 Cup)|
In a 2- to 3-quart pan, bring vinegar to a boil.
Add carrots; cook and stir just until tender-crisp to bite, about 30 seconds.
Drain and set aside.
Add 1 inch water and bring to a boil.
Gently push spinach down into water.
Cook and stir just until limp, about 1 minute; drain and set aside.
Halve, pit, and peel avocados.
Slice lengthwise into strips about 1/8 inch thick.
Place in a bowl with lemon juice; moisten each slice to prevent browning.
Trim and discard brown, woody ends from mushrooms.
On a large tray, separately arrange carrots, spinach, avocados, mushrooms, cucumber, crab, shrimp, tuna, salmon, and caviar.
If made ahead, cover and refrigerate for up to 5 hours.