Sushi Stack Canapés Recipe

Place rice in a large heavy-bottomed saucepan and add water, vinegar, sugar and salt. Cover and place over medium-high heat until water comes to a boil. Reduce heat to low and boil without lifting the lid for 15 minutes.

Remove from heat and let stand for 10 minutes. Remove lid and transfer rice to a tray or platter. Spread out and let cool to room temperature. Do not refrigerate. (make-ahead: Rice can be made up to 4 hours ahead and then covered with a clean, damp towel and stored at room temperature until needed.)

Using kitchen scissors, cut each square of nori into 16 squares. Drop a spoonful of rice on top of each square. Top with thinly sliced fish or see topping ideas below for alternatives.

Serve immediately with pickled ginger, wasabi paste and soy sauce for dipping on the side.

Makes 80 canapés.

Tip: Other great sushi stack toppings include thinly sliced peeled, seeded English cucumber, finely shredded carrots, thinly sliced avocado, fish roe, cooked crab or lobster.