Looking for something unusual to serve at your next holiday party? Hottie Mindy Carroll of Sassy Sophisticate Gourmet Catering suggests Christmas Sushi! It’s easier to make than it looks – or sounds – and the raw fish part is completely optional.
Here’s how to do it:
Step 1. Place a nori sheet (roasted Japanese seaweed) on your rolling mat and spread 40-minute Jasmine sticky rice evenly on top. Make sure your fingertips are wet. Mindy seasons her sticky rice with a little sugar and seasoned rice vinegar. SuperValue has these ingredients; rolling mats sold here.
Step 2: Add slices of avocado, yellow bell pepper, scallions and real or imitation crabmeat. Other veggie options: jicama, red bell pepper and asparagus. Other fish options to consider: smoked salmon, cooked shrimp and, of course, sushi-grade tuna. 
Step 3: Sprinkle in a few sesame seeds.
Step 4: Use the rolling mat to roll the sushi into a tightly and neatly packed cylinder. Squeeze firmly.
Step 5: Add just a little water to seal the end of the Nori sheet to the top of the roll.
Step 6: Cut sushi pieces straight across and at angles for a pretty display. Use a damp knife.
Step 7: Prepare the dipping sauces. Traditional wasabi (spicy Japanese horseradish) mixed with soy sauce is always a winner. Wasabi powder is sold at the International Market in Carbondale. Mindy also suggests an Asian dressing with sesame and ginger – homemade or from Wishbone – as a second option.
Step 8: Add a great Japanese beer, sake and some chopsticks, and you’re good to go!
