California Sushi Canapés

California Sushi Canapés

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

Prep Time

1:05

Hr:Mins

Total Time

1:40

Hr:Mins

Makes

16

servings

Rice
1
cup water
3/4
cup uncooked sushi rice
2
tablespoons seasoned rice vinegar
Sauce
3
tablespoons mayonnaise
2
teaspoons finely chopped gingerroot
1
teaspoon roasted red chili paste
Canapés
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)
  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.
Makes 16 servings (2 appetizers each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 get overdone.
Vary the vegetable toppings with sliced radishes, asparagus cuts or sliced green onions.
Seasoned rice vinegar contains salt and sugar to flavor the sushi. In this recipe, you can make your own from rice vinegar by stirring in 2 teaspoons sugar and 1/4 teaspoon salt.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 70
    • (Calories from Fat 30),
  • Total Fat 3g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 25mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 1g,
    • Sugars 0g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.