1 cup raspberry yogurt
1 cup canned pineapple juice
1 cup canned cream of coconut
3 ice cubes

In a blender, puree yogurt, juice and cream of coconut with ice cubes.

Citrus Delight

1 cup lemon yogurt
1 cup frozen orange juice concentrate
1 fresh peach, sliced, or 1 large canned peach
3 ice cubes

In a blender, puree yogurt, juice and peach with ice cubes.

This is a traditional Sushi Maki preparation from Japan serving 10 with three slices each. Most of Japanese ingredients are available in the ethnic or international sections of your local supermarket or at Asian specialty markets.

Ingredients:
6 ea. sheets of Nori seaweed
1 lb. Koko rose rice or other traditional sticky rice
1 lb. Tuna - Sushi grade albacore or yellow fin (Ask for this at the fish counter)
2 eggs - beaten
2 oz. wasabi (Japanese green horseradish)
2 tablespoons water
6 oz. Tabiko caviar
4 oz. soy sauce
2 oz. hot chili sauce
1 ea. avocado
1 ea. English cucumber
4 oz. rice vinegar
2 oz. sugar
1 qt. and 2 cups water
2 oz. pickled ginger
1 pinch of kosher salt

Tools:
1 7-inch non-stick omelet pan
1 Sushi mat (Can be obtained from a specialty cook's store)
1 French knife or Chinese cleaver
1 2 qt. sauce pot w/ cover or an electric rice cooker

• Step one: Rinse the rice under cold, running water until the water draining becomes clear. Mix the 1 quart and 2 cups of water with the sugar and rice vinegar. Bring to a boil in the saucepot. Add the rice, stir and cover. Cook on low heat for 20-30 minutes or until water is absorbed. Cool and reserve for later.

• Step two: Chop the tuna finely and add the hot chili paste and a pinch of kosher salt. Reserve until later.

• Step three: Heat the omelet pan and add the beaten eggs. Cook the omelet over low heat so the egg remains yellow and does not brown. Cool and reserve for later.

• Step four: Mix the wasabi with the 2 tablespoons of water and make a paste. Cover and reserve for later.

• Step five: Peel and seed the cucumber and cut into long strips about 1/4" wide and 10" long. Cut the avocado in half and remove the seed. With a large spoon, scoop out the flesh in one piece and slice into strips. Reserve for later.
  

Assembling the sushi rolls: Place the seaweed square 10" x 10" (should come this size) on the sushi mat with the shiny side down. Mound 4 oz. of cooked rice down the center of the seaweed in a horizontal line across the entire square. Gently spread the rice forward and backward to cover the entire sheet of seaweed as evenly as possible. Place some strips of sliced cucumber on top of the rice in a horizontal line across the entire square. Place some avocado on top of the rice, next to the cucumbers in a horizontal line across the entire square. (Leave about 1/2" of space between the cucumbers and avocado. In the space between the avocado and cucumber, spoon some of the tuna mix in a horizontal line across the entire sheet of seaweed.

Slice the omelet into strips and place next to the tuna mix in a similar fashion. Top with a line of Tabiko caviar the same way. Take the end closest to you and fold over the center mixture. Compress down into a round cylinder. Tighten and roll, being careful not to roll the mat into the sushi! Cover and reserve in refrigerator until ready to serve. Repeat these steps until all of your ingredients are gone. Should make about six sushi rolls.

Do not stack or wrap rolls together as they will stick to each other. To slice, trim the ends and discard. Wet the blade of the knife and cut the rolls into 1" to 1-1/2" pieces.

Serve with wasabi mixture, pickled ginger, and soy sauce, the traditional condiments for sushi.