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Sushi Toppings Tray

the.instructor's picture
Ingredients
  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)
Directions

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.
Rinse pan.
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.
Set aside.
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.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Shrimp

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