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California Sushi Canapés

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  • Prep 1 hr 5 min
  • Total 1 hr 40 min
  • Servings 16
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Capture the authentic flavors of California rolls in your own kitchen with these impressive sushi appetizers!
Created Sep 8, 2011
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Ingredients

  • 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)

Steps

  •  
    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.

Nutrition Information

No nutrition information available for this recipe
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