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Candy Cane Sushi

4 cups sushi rice
3 cooked prawns (shrimp)
2 oz pickled gizzard shad
1 Japanese cucumber
1 sheet thin omelet
1/4 sheet nori

Thread a wooden skewer through the prawns before cooking so they won't
curl up. You can use regular cukes if you can't find the Japanese.

To make thin omelet sheets:

2 eggs
1 T cornstarch
1 T water
pinch salt

Mix cornstarch, water and salt. Beat with eggs.

Grease 9 1/2" teflon skillet. Wipe off excess oil (alternately, you
could soak a paper towel in oil and wipe it across the surface of the
skillet). Heat over medium-low heat.

Pour in half the egg to just cover bottom of skillet. Pick the
skillet up and rotate it around to spread the egg around evenly.
When edges curl up and surface becomes dryish, slide it out onto
waxed paper. Put another sheet of waxed paper on top. Repeat
with rest of eggs.

Cut shrip in half lengthwise, cut off tails.
Cut pickled gizzard shad halves same length as shrimp.
Cut cucumber in half lengthwise, then in half lengthwise again. Cut
cucumber into lengths same size as prawn, then julienne.

Cut thin omelet into 4 pieces lengthwise. The two center pieces cut
into thirds crosswise. The two end pieces cut lengthwise into
1/2 inch strips.

Put plastic wrap over rolling mat. Arrange ingredients across one
edge in this order: omelet, shrimp, cucumber, shad. Slightly tilt
the pieces as you lay them across (think of a candy cane pattern).
Place a strip of nori on top.

Mound sushi rice over nori (you're making a fat roll here so use lots).
Indent rice on top. Place cucumber strips in indentation, then thin
omelet on top. Roll tightly. Leave for 30 minutes before cutting.


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