CALIFORNIA SUSHI CANAPéS

California Sushi Canapés image

Capture the authentic flavors of California rolls in your own kitchen with these impressive sushi appetizers!

Provided by Betty Crocker Kitchens

Time 1h40m

Yield 32

Number Of Ingredients 11

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:

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.
Meanwhile, in small bowl, stir together sauce ingredients. Cover; refrigerate until ready to assemble canapés.
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 Facts : Calories 70, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 0 g, TransFat 0 g