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If you have ever made sushi you know it’s a labor of love and little art to it. For those that want to make it easier this is a great recipe to give it a go with. Of course the one time I’m out of black sesame seeds I need them for a recipe. The dish would have popped more with a sprinkle of black sesame seeds, but overall it tasted great and really hit the spot for my hankering of sushi.

Crab Sushi Squares

(Adapted from Practical Gourmet Small Plates For Sharing)


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3/4 cup Japanese-style sushi rice

1 cup water

1 1/2 tablespoons mirin

1 1/2 tablespoons rice vinegar

1 tablespoon granulated sugar

1/2 teaspoon black sesame seeds

1/2 teaspoon salt

1 sheet nori (roasted seaweed)

1 large ripe avocado, thinly sliced

11 ounce can crabmeat

3 tablespoons chili paste

1 teaspoon black sesame seeds, sprinkle


Combine rice and water in a small saucepan. Bring to a boil. Simmer, covered, on medium-low for 20 minutes, without stirring. Remove from heat and let stand, covered, for 10 minutes. Transfer to a bowl.


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Stir next 5 ingredients until sugar is dissolved. Add to rice and mix well. Line the bottom of an 8×8 inch baking dish with foil, allowing foil to overhang on opposite sides.


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Place nori sheet in baking dish, cutting to fit if necessary. Firmly press rice mixture over nori.


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Arrange avocado slices over top.

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Combine next 3 ingredients and spread over avocado. Sprinkle with sesame seeds.

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Chill, covered, for 1 hour. Use overhanging foil to remove sushi from the baking dish and cut into 16 squares.

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