Thursday, June 17, 2010

Sushi & Wonton Chips

Okay so I don't actually use any raw fish, but this sushi is so fun and yummy! Get the kids involved in picking the veggies. The beauty of this recipe is that you can really choose whatever ingredients you want.
sticky rice:
1 c. short grain rice
2 c. water
2 T. seasoned rice vinegar

Cook rice and water in rice cooker or on the stove. Pour cooked rice into a 9x13" baking dish and stir in vinegar while rice is still hot. Let cool. (Below is a picture of the vinegar that I used and it turned out great.)

carrots, julienned
avocados, thinly sliced
cucumbers, julienned
cooked shrimp
imitation crab
seaweed sheets

Press rice onto seaweed sheet (enough to cover.) Then add desired fillings in a line and roll tightly. Slice into 3/4" pieces and serve with soy sauce and/or wasabi.
I happened to have some egg roll wrappers in the fridge, so I also made some wonton chips. They are very simple to make and are very delicious.
Wonton Chips 1 package wonton skins (or egg roll wrappers, quartered)
oil or cooking spray

Preheat oven to 375 F. Lay wontons side by side in a single layer on greased cookie sheet. brush with oil (or spray with cooking spray) and sprinkle with salt. Bake for 8-10 minutes.
I hope you enjoy sushi night as much as I do!

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