California Sushi Canapés

Print Recipe
CourseSnacks / Sushi
DietsLow Fat



  • 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.