I should publish these separate, but it was such an effort for a first time birthday dinner for Giegh that who knows when I'll do it again :) I have learned a few tips on the sushi since so I'll post it firstCalifornia Rolls
2 Cups White Rice (+ 2 tsp Rice Vinegar)
1/2 Sheet Seaweed Paper (Nori)
1 Cucumber sliced thinly
2 T Cream Cheese, also cut thin
2-4 T Krab (artificial Crab)
I did invest in a "Bamboo" mat from the Asian market where I got the seaweed wrap and the Rice Vinegar, but you could pull this off with Saran wrap if you'd like, its just a little messier. You begin by putting your Seaweed Paper, officially named Nori) on the bamboo mat and literally scooping by hand about 1/2 to 3/4 cup rice into a near baseball size ball. It should be plenty sticky, so wet your hands slightly to help the rice to stick together not to you. Then set the rice on top of the Seaweed paper and spread it out evenly with about 1/2 inch excess on one edge. Now carefully lift the seaweed paper up and flip the whole thing over so the rice is down on the mat and the seaweed paper is up. Here's where you line the center with the cucumber, sliced cream cheese, and Krab. If you get too much you'll know as you won't be able to roll it up. Using the bamboo mat, now roll the entire roll up and pull back tightly to compress the rice together, slice and serve.
Crab Ragu Wontons(these I make regularly)
Square Wonton Wraps (Sold in Produce section.. even Walmart)
1/2 Cube Cream Cheese
1/2 cup imitation Crab
1/4 cup green onions
Mix the cream cheese, crab, and green onions together. Spoon approx 1/2 Tsp to the center of the square won-ton wrap. Fold wrap diagonally to form a triangle, carefully pull the two opposite corners back around to the front and with a wet fingertip touch the wrap and it will stick together. These can be fried in a shallow amount of hot oil, or a fry daddy. Serve with sweet n' sour sauce.
