ASIAN WRAPS with Chef Nancy Stark

Ingredients

• 6 tbls rice vinegar
• 2 tsps fine salt
• 3 tbls sugar
• 3 cups sushi rice
• ¼ cup mayonnaise
• 3 tbls chile-garlic sauce
• 2 tbls vinegar plus 1 cup water for hand dipping bowl
• 3-4 sheets toasted nori, cut in half
• ⅓ cup combined toasted black and white sesame seeds
• 1½ cup lump crabmeat, about 1/2 pound, squeezed dry
• ½ English cucumber, cut into long julienne
• 1 firm avocado, cut into 14 slices
• soy sauce, wasabi, pickled ginger

Instructions

To make the rice: Combine 6 tablespoons of vinegar, salt and sugar in a small bowl and set aside.

Wash the rice in cold water 3 times, drain and transfer it to a medium pot. Add 3 cups of water and let stand 20 minutes. Cook the rice, uncovered, over medium heat until the water is mostly absorbed. Reduce the heat to low, cover the pot and cook the rice for about 15 minutes more. Set aside, covered, and let rest for 5 minutes.

Turn the rice out into a large bowl, break it up and add the vinegar mixture. Turn and stir until well combined. Cover with a damp towel and let cool for 20 minutes.

To make the rolls: Combine the mayonnaise and chile-garlic sauce and set aside. Combine 2 tablespoons of vinegar and 1 cup of water in a bowl for your hands. Dampen your hands in the vinegar and water mixture. Place a half sheet of nori on a sushi rolling mat. Place about 1 cup of the rice on the nori sheet and spread evenly to cover. Sprinkle with sesame seeds. Turn over and smear about 1 tablespoon of the mayonnaise and chile-garlic sauce across the bottom of the sheet. Top with 2 to 3 cucumber sticks, a thick line of crabmeat and 2 avocado slices. Roll up tightly, using the sushi rolling mat, then tighten the roll a second time. Cut each roll into 8 slices.

Serve the California Rolls on a platter, cut-side-up with soy sauce, pickled ginger and wasabi. Makes about 50 pieces.

Tip: Wrap the sushi rolling mat in plastic wrap for easier cleaning.

Added Tuesday, Feb. 24, 2009