12 sheets nori (seaweed) approximately 5 by 7-inches
6 cups prepared vinegared sushi rice
1 tablespoon prepared wasabi
1/2 pound sushi grade salmon, cut into 12 (7-inch) long by 1/4-inch thick strips
1 English cucumber, peeled, seeds removed, and sliced into 12 (7-inch) long by 1/4-inch thick strips
6 scallions, white and tender green parts only, cut into 12 (7-inch) lengths
1 tablespoon cornstarch dissolved in 1 tablespoon water
Vinegared water, in which to dip knife
3 teaspoons tobiko (flying fish roe)
This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'uvre made on the episode which also included: Traditional Osaka Style Sushi, Rice Balls, and Nigiri Sushi. Also refer to the Sushi Rice recipe as needed.
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