Nori-Maki Sushi

[Guest guest]

2 c Sticky rice

2 1/4 c water

1/3 c Vinegar, rice

1 1/2 tb Sugar, granulated

1/2 ts Salt

8 Nori sheets (use pre –toasted Nori, especially

made for making sushi)

 

VEGETABLES

Choose from among the following vegetables:

Daikon radish, raw or pickled

Cucumber -- peeled, seeded and quartered lengthwise

Avocado

Carrot

Zucchini

3-tb Wasabi powder -- divided

Ginger, pickled

 

DIPPING SAUCE

3/4 c Vegetable stock

1/2 c Soy sauce

1/4 c Sake or dry sherry

 

Soak the rice in a bowl of cold water. Swish around

with your hands and drain when the water becomes

cloudy. Fill with water again and repeat the procedure

until the water remains very clear.

 

Place the rice in a heavy 4-quart saucepan. Add the

water and cover with the lid. Bring the water to a

boil without lifting the lid (watch for the lid

jiggling). Reduce the heat to medium high and cook for

5 minutes. Listen for a hissing or crackling sound to

indicate that the water has been absorbed. Remove from

the heat, and still without lifting the lid, let the

rice stand for 20 to 30 minutes.

 

Transfer the rice to a large bowl. Toss with a

Japanese paddle or a wooden spoon until it stops

steaming.

 

In a small bowl, combine the vinegar, sugar and salt.

Stir until the sugar is dissolved. Sprinkle into the

rice, a little at a time, and toss in. Cover the

vinegar rice mixture with a clean tea towel and set

aside until needed. Don't refrigerate it.

 

Use one sheet of nori as a guide for cutting the

vegetables. The vegetables you use should be cut into

very thin, very long matchsticks; their length should

match the width of a sheet of nori. The exception to

this is avocado, which won't be long enough, but this

isn't a problem because of its soft texture. Just cut

the strips lengthwise. The idea is to use about 6

strips of vegetable in each sushi roll; you may use

one type of vegetable in each roll, or combine two,

for example, cucumber and avocado.

 

Take a tablespoon of the wasabi powder and combine it

in a small bowl with enough water to make a thin paste.

 

Place a sheet of nori, shiny side down, on a sudare,

a bamboo mat made expressly for rolling sushi

(available at oriental markets). Dampen your hands and

spread 3/4 cup of the vinegar rice over the surface

of the nori, leaving a 1/2 inch border on the end

nearest you and a 2-inch border on the end farthest

away.

 

About 1 1/2 inches from the side closest to you,

paint a stripe of wasabi paste (use very little)

across the rice. Lay 6 or so strips of vegetable atop

the stripe.

Lift the side of the mat closest to you and roll it

over so the nori is tightly rolled over the rice and

vegetables. Wet the far end of the nori and continue

the rolling motion until the result is a snugly closed

roll.

 

Lay the rolled nori seam-side down on a board, and

repeat with the remaining sheets of nori.

 

You'll need a very sharp knife to cut the rolls. Wet

the knife lightly and cut each roll into six equal

sections. Arrange on a large platter.

 

In a small bowl, combine the remaining wasabi with

enough water to make a fairly thick paste, thicker

than what you made for the sushi rolls. Guests should

take a small dab on their plates to be spread on the

sushi rolls if they'd like. Put some pickled ginger in

another small bowl. Let each guest take a slice or two.

 

Dipping sauce:

 

Combine the ingredients in a mixing bowl. Divide the

dipping sauce among six small Oriental bowls and set

next to each guest's plate for dipping the sushi rolls.

 

Vegetarian Celebrations by Nava Atlas