sushi appetizer for Christmas

This easy and quick appetizer is perfect for entertaining at your Chritmas party!
Serve with toothpicks and you don't need to dip in soy sauce since all the ingredients are seasoned.

Serves 2 - 4


Ingredients:
2 oz. smoked salmon, cut in 1.5"x 1.5"
2 oz. Tamagoyaki (Japanese style sweet egg, see below) cut in1.5"x 1.5"
2 oz. Nozawana (picked vegetable, available at Japanese store)1.5"x 1.5"
1 1/2 cup Sushi rice ( cooked short grain rice + Sushi vinegar)
brocoli, carrot and cilantro for garnish


Directions:
Tamagoyaki
2 eggs, 1 tablespoon sugar, 1 tablespoon Mirin(If you don't have, no need to add Mirin) and  1 pinch of salt, mix together. In a nonstick fry pan over medium low heat, warm 1 tablespoon of vegetable oil. Add the egg and cook until the surface gets soft about 1 minutes. Fold the egg in half, turn off the heat and let it sit on the pan until it cools down.


In the plastic wrap, place 1 piece of tamagoyaki and 1 tablespoon Sushi rice on top of the Tamagoyaki.  Twist the plastic wrap around the Tamagoyaki and rice, eliminating all excess space and air. Carefully create an oval shape unwrap and place on the side.

Repeat above for each of the Tamagoyaki, salmon and Nozawana ingredients. You should create approximately 16 - 20 pieces.

Alternately place individual Sushi pieces in a circular shape on a serving plate (approximately 8 pieces should from the base). Continue in the same manner by placing additional pieces on top in layers so that you create a conical shape.

Garnish with broccoli, carrot and cilantro.