Name: Sushi with Fish and Vegetables
Ingredients: 8 nor sheets (dried seaweed); 1/4 pound sushi-grade fish; 1 tablespoon canola oil if using tofu; 2 carrots (julieened); 1 cucumber (cut into thin 2-inch strips); 3 green onions (cut into thin 2-inch strips); 1 avocado (cut into thin 2-inch strips, optional); 6 cup cooked sushi rice (cooled)

Sushi with Fish and Vegetables

We like to serve sushi on Shabbos as an elegant first course. Our guests are always amazed when we bring out a giant platter on Friday night. The cost is minimal and the pleasure is fit for a Shabbos feast.

Sushi with Fish and Vegetables

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Servings

Ingredients

8 nor sheets dried seaweed
1/4 pound sushi-grade fish salmon, lox, sea bass, tuna, or yellow tail, cut against the grain into 2 x 1/4 inch pieces, or 1/4 pound tofu, cut into 1/4-inch strips
1 tablespoon canola oil if using tofu
2 carrots julieened
1 cucumber cut into thin 2-inch strips
3 green onions cut into thin 2-inch strips
1 avocado cut into thin 2-inch strips, optional
6 cup cooked sushi rice cooled

Instructions

Fry tofu in oil until lightly brown. Pat 3/4 cup sushi rice onto 1 sheet nori, covering bottom of 2/3 of nori. Leave top 1/3 plain. Lay a row of fish or tofu, and vegetables of your choice across the bottom of nori, on top of rice. (Keep a bowl of water next to you while rolling the sushi to moisten your hands, since this will make the preparation easier.) Roll tightly from bottom. Wait a moment to let nori moisten and form a seal. Continue with remaining ingredients.
Slice each sushi roll into 8 pieces. Arrange on a serving platter.