California Sushi Canapés

Capture the authentic flavors of California rolls in your own kitchen with these impressive sushi appetizers! ...MORE + LESS -

1 cup water

3/4 cup uncooked sushi rice

2 tablespoons seasoned rice vinegar

3 tablespoons mayonnaise

2 teaspoons finely chopped gingerroot

1 teaspoon roasted red chili paste

1 small English (seedless) cucumber

1 sheet roasted seaweed nori sheets (8x7 inch; from 1-oz package), cut into 8 rows by 4 rows

2 tablespoons sesame seed, toasted

1/2 avocado, peeled, cut lengthwise into thin slices

1/2 red bell pepper, finely chopped (or thinly sliced carrot or very small pieces of avocado)

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1

In 1-quart saucepan, heat 1 cup water and the rice to boiling. Reduce heat to low. Cover; simmer 15 to 20 minutes or until tender. Transfer to large bowl, tossing rice with chopsticks or 2 forks to cool slightly. Gradually add vinegar, tossing constantly. Cover bowl with damp towel; cool rice about 45 minutes or until room temperature.
2

Meanwhile, in small bowl, stir together sauce ingredients. Cover; refrigerate until ready to assemble canapés.
3

Cut cucumber into 32 slices, each about 1/4 inch thick. Arrange on serving platter. For each canapé, place 1 piece of nori on each cucumber slice. Top each with about 1/4 teaspoon sauce. Scoop rice using 1 measuring teaspoon, pressing rice against side of bowl to pack into spoon and hold shape of spoon. Carefully remove rice from spoon; dip flat side into sesame seed and place, flat side down, on sauce. If necessary, carefully reshape rice with fingers. Top with bell pepper or other toppings (or a combination). Serve immediately, or cover and refrigerate up to 2 hours.