Arrange the fillings on a large platter in a circular fashion, like the spokes of a wheel.
|2 1/2||cups short-grain white rice|
|2 3/4||cups water|
|5||tablespoons rice vinegar|
2. In a pot, combine the rice and 2 3/4 cups water. Bring to a boil over medium heat. Cover and cook for 5 minutes. Turn the heat to low and cook 10 minutes more. Turn the heat off and let the rice sit for 10 minutes.
3. In a saucepan, combine the vinegar, sugar, and salt. Stir over low heat until the sugar and salt dissolve.
4. Transfer the rice to a large bowl. Using a wooden spoon and large cutting movements, toss the rice without mashing it. Sprinkle the vinegar mixture onto the rice as you toss and fan the rice as you work. Cover with a clean, damp kitchen towel.
|8||ounces smoked salmon, cut into 2-inch pieces|
|1||cooked chicken breast, shredded|
|4||large scallops, each sliced into 4 discs|
|2||carrots, cut into matchsticks|
|1/2||English cucumber, quartered, seeded, and cut into strips|
|1||ripe avocado, peeled and cut into slices|
|1||bunch watercress, stemmed|
|10||sheets of roasted seaweed (available at Japanese markets)|
|1/2||cup soy sauce|
2. In a small saucepan, combine the carrots, sugar, and salt with enough water to cover them. Bring to a boil, and let the water boil steadily for 8 minutes until most of the liquid is absorbed. Arrange on platter.
3. Arrange cucumber strips, avocado, and watercress on platter.
4. Cut each seaweed sheet into 4 squares. Place on 4 small plates.
5. Give each diner a bowl of rice, a plate of seaweed, and some of the wasabi and soy sauce . Instruct diners to place a generous tablespoon of rice on a square of seaweed. Add fish or poultry and vegetables, roll into cones, and dip into soy sauce. Debra Samuels