California Sushi Canapés
- 1 cup water
- ¾ 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 8×7 inch; from 1-oz package, cut into 8 rows by 4 rows
- 2 tablespoons sesame seed toasted*
- ½ red bell pepper finely chopped (or thinly sliced carrot or very small pieces of avocado)
- In 1-quart saucepan, heat 1 cup water and the rice to boiling.
- Reduce heat to low; cover and 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 and 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.
*To toast sesame seed, cook in skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Remove immediately from skillet to prevent seed from continuing to cook and getting overdone.