''Garden Salad Sushi-do Is For Your Whimsey and Is Past Being Tasty... !''

(Adapted from AllRecipes.com)

Convert: also to Imperial measures in cups and ounces.

158.79 mL Water

78 mL Medium-Grain Brown Rice (uncooked, dietetic or diabetic rice)

120 mL Rice Vinegar

50 mL Honey (semi-dark)

4 sheets Nori (dry seaweed)

56g Cucumber cut into strips (patted dry)

56g Pineapple rounds cut into strips (drained)

56g Cranberry relish (chopped) (drained)

56g Avocado (rough cubed and cut into fine shards)

56g Cold Cream Cheese (cut into thin pieces)

1 packet Sesame seed (sprinkle liberally atop and around)

Preparing the Sushi-Do Roll:

1) Take the drained pineapple pieces, the cranberries from its juice and the peeled avocado pieces, sliced into thin strips or pieces for packing into the sushi roll. Take the cream cheese and also slice into thin pieces.

2) Prepare the white rice with water to boil over 20-30 mins or until done, transfer the steaming sushi rice into a bowl and mix in the rice vinegar and the semi-dark honey.

3) Then next step is to make a roll to cut to given thickness in sushi medallions using the ff.: a tatami or bamboo roller sheet, sprinkle throughout the sheet open face grains of sesame seeds sweetened with honey previously, and proceed to line with 1/4" layer of rice on the roller or tatami and proceed to lay out on the rice layer sheets of Nori (green seaweed), and then a very thin layers on top of sushi rice again, then proceeding to fill successively for a core the ff. filling of vegetable materials (pineapple, cranberries, avocado, cucumber) and cream cheese in a linear fashion at the starting end of the rice-layered tatami sheet.

4) Roll taking the leading edge or that end into the center core unto itself to finish the completely reticulated roll, cut in 3/4'' slices and proceed to by laying by slice along a line for display in a rectangular serving dish.

5) Serve with dabs of sweetened pink ginger taken from the packet.

(END)