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Lazy Sushi


4 large eggs
1/2 tsp Japanese fish stock powder (dashi)
1/2 tsp sugar
1/4 tsp salt
2 medium avocados
600 grams imitation crab chunks or logs (1/2 package)
1/2 large long English cucumber
6 ozs canned tuna in water
2 Tbs sambal olek
3 Tbs mayonnaise
Strips of salmon sashimi (optional)
Strips of tuna sashimi (optional)
2 Tbs wasabi powder
1 1/2 tsps water
1/3 cup seasoned rice vinegar (sushi vinegar)
6 cups cooked Japanese rice warm
12 sheets seaweed sheets (nori)
mayonnaise
soy sauce

Beat eggs and mix in fish stock powder, sugar and salt. Heat a large nonstick frying pan over medium-heat. Pour a small amount of egg mixture into the frying pan and roll the egg mixture around to coat the bottom, pause for a moment to let the first layer cook. Then, using a spatula, carefully roll the egg into a log and move to one side of the frying pan. Add another small amount of egg mixture, roll around to coat the bottom, pause, and using the existing log roll the next layer onto it. Repeat until you have an egg log about 2 inches in diameter. Set aside on a plate to cool.

Remove skin and stone from avocados and slice lengthwise into 1/2-inch strips. Place neatly on a large serving platter.

Separate or slice the crab chunks into thin pieces or strips depending on the type you have. Place neatly on the large serving platter beside the avocado.

Halve the half English cucumber again and slice the remaining quarters lengthwise into 1/2-inch strips. Place neatly on the large serving platter beside the crab.

Halve the egg roll and slice lengthwise into 1/2-strips. Place neatly on the large serving platter beside the cucumber. Cover with plastic wrap and set on dinner table.

Drain tuna and mix together with sambal olek and mayonnaise until smooth. Scrape into a serving bowl. Cover and set on dinner table.

Place wasabi powder in a small bowl and add water slowly, mixing constantly and adding more if necessary until a smooth but thick paste results. Cover and set on dinner table.

Pour seasoned rice vinegar into cooked rice and mix well. Taste and adjust seasoning with more vinegar if necessary. Place in serving bowl. Cover loosely and set on dinner table.

Quarter nori sheets and place on a serving plate. Set on dinner table.

Pour 1 to 2 Tbs of soy sauce into six small dishes. Place one at each table setting along with 6 small plates and 6 sets of chop sticks.

When all ingredients have been prepared as above, it is time to eat. Lazy sushi is a serve yourself type of dish. The following are some common combinations but there is no limit or rule to the type of lazy sushi roll you can make yourself and eat. (Those who enjoy a dip with kick may wish to mix in a small amount of wasabi paste into their soy sauce).

California roll: Take a piece of nori and spread it with a small amount of rice, about 2 Tbs. Spread a small amount of mayonnaise over the rice and a small amount of wasabi if desired. Add a strip of avocado and some crab pieces and roll into a small log. Dip in soy sauce and eat.

Cucumber Maki: Take a piece of nori and spread it with a small amount of rice, about 2 Tbs. Spread a small amount of mayonnaise over the rice and a small amount of wasabi if desired. Add a strip or two of cucumber and roll into a small log. Dip in soy sauce and eat.

Hot Tuna: Take a piece of nori and spread it with a small amount of rice, about 2 Tbs. Spread about 1 1/2 Tbs of the tuna mixture over the rice, roll up, dip in soy sauce and eat.

Egg Maki: Take a piece of nori and spread it with a small amount of rice, about 2 Tbs. Spread a small amount of mayonnaise over the rice and a small amount of wasabi if desired. Add a strip or two of egg roll and roll into a small log. Dip in soy sauce and eat.

Salmon or Tuna Maki: Take a piece of nori and spread it with a small amount of rice, about 2 Tbs. Spread a small amount of mayonnaise over the rice and a small amount of wasabi if desired. Add a strip of tuna or salmon and roll into a small log. Dip in soy sauce and eat.

Yield: 6 Servings

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