From the Knife's Edge Here at Tenaya Lodge at Yosemite, we’re constantly serving up an array of seasonal dishes to tantalize your taste buds and inspire your imagination. Below, you’ll find some of our favorite recipes to help you take the taste of Tenaya home. In preparation for our upcoming Healthy Living Wellness Retreat, Chef is sharing his Sushi Rice and Kappa Maki Roll (cucumber roll). You can’t go wrong with this dish! Bon appetite to all! Executive Chef Fredrick Clabaugh CEC Kappa Maki Roll (cucumber roll) 1 sheet Nori (seaweed)3 ounces Sushi Rice1 ounce Cucumber Sticks¼ ounce Toasted Sesame Seeds Directions:Place Nori on the table. Brush with a small amount of water on ½ of the sheet only. Place the rice on the area that you put the water and spread out in a thin layer. Sprinkle with the toasted sesame seeds and lay the Cucumber in the middle. Roll the nori over the top of the rice and cucumber. Brush the remaining portion of nori with more water and roll completely so as to seal the roll. Refrigerate until ready to serve. Trim the ends and cut the roll into 6-8 equal pieces. Serve with soy sauce, Wasabi paste and pickled ginger. Sushi Rice 2 cups Medium Grain Rice (cal rose)2 cups Water2 cups Sushi Vinegar (recipe follows) Directions:1. Using cold water, rinse the rice, stirring thoroughly to remove the excess starch.2. Repeat the first step 2-3 more times, or until the water is clear.3. Add water to the rice and cook in a rice cooker.4. Once the rice is cooked, add sushi vinegar a little at a time while “cutting” into the rice (also known as mixing). Cool in the refrigerator.5. Once the rice is cooled, cover with a damp cloth until ready to use. Sushi Rice Vinegar 4 cups Rice Vinegar1 cup Sugar1 tsp. Salt Directions:1. Using a heavy bottom stockpot, combine ALL ingredients together and whisk together.2. Heat liquid over high heat until liquid starts to boil.3. Once liquid has started to boil, remove from the heat and cool. 4. Reserve for later use.