Frankensushi

1. 1

   In a small saucepan, combine rice, water and green food coloring; let stand 30 minutes. Bring to a boil. Reduce heat; simmer, covered, until water is absorbed and rice tender, 10-12 minutes. Remove from heat; drizzle with seasoned vinegar. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist.

2. 2

   Place half the rice on a sushi mat or clean dish towel topped with plastic wrap. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet. Set aside eight carrot matchsticks. Arrange half of cucumber, avocado and remaining carrot about 1-1/2 in. from bottom of nori sheet. Roll up rice mixture over filling, using mat or towel to lift and compress; remove plastic wrap as you roll. Remove mat or towel. Using wet, sharp serrated knife, slice roll into four pieces. Repeat with second nori sheet and remaining rice, cucumber, avocado and carrot.

3. 3

   Shred remaining nori sheet to resemble hair strands; with wet hands, press strands onto rice. Halve reserved carrot matchsticks; press two into each roll to look like bolts.

4. 4

   Add black food coloring to prepared wasabi; pipe facial expressions on sushi pieces. Refrigerate until serving. If desired, serve with soy sauce, pickled ginger slices and additional wasabi.

* Per serving · 4 servings · Values may vary.

No additional tips available.