Sushi for 10

25 sheets nori

3/4 lb sushi grade salmon

3 avocados, ripe and sliced

1 English cucumber, sliced

1 batch cilantro, washed with ends cut off

4 oz cream cheese, cold and ready to be sliced

Sushi Rice

    27 oz or 5 rice cups sushi rice

    5 T rice vinegar

    3 T 1 t sugar

    1 T 2 t salt

Unagi Sauce
    1/4 C soy sauce

    1/4 C sugar

    1/4 C mirin

    1 T cornstarch

Crab Salad

    1 lb fake crab

    4 oz mayo

    1 oz sriracha

    1 t rice wine vinegar

    juice of 1/2 lime

    1/4 t Old Bay

    1 t sugar

1 jar pickled ginger

1 T wasabi

Cut salmon any way you wish while at least partially frozen.

Place in a strainer over a bowl and refrigerate until rolling.

Make sushi rice and let cool.

Make unagi sauce and let cool.

Shred fake crab and combine with remaining crab salad ingredients.

Using bamboo mats, spread rice very thinly over nori.

Top with any or all of the fillings.

Using moderate to high pressure, roll tightly with bamboo mat.

Slice with a very sharp knife, snacking on the ends.

Serve with unagi sauce, ginger, and wasabi as desired.

Yields about 176 pieces sushi.

LTK