Nori-Maki Sushi

[Guest guest]

* Exported from MasterCook *

 

Nori-Maki Sushi

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 13

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***VINEGARED RICE FOR SUSHI***

2 cups sticky rice

1/3 cup rice vinegar

1 1/2 tablespoons granulated sugar

1/2 teaspoon salt

***NORI AND VEGETABLES FOR SUSHI***

8 sheets nori

(use pretoasted nori

especially made for making sushi)

***Choose from the following vegetables***

pickled daikon radish

OR raw daikon radish

cucumber -- peeled

seeded and quartered lengthwise

avocado

carrot

zucchini

3 tablespoons wasabi powder -- divided

pickled ginger

***DIPPING SAUCE FOR SUSHI***

3/4 cup Light Vegetable Stock or water

1/2 cup soy sauce or tamari

1/4 cup sake or dry sherry

 

Combine the ingredients in a mixing bowl. Divide the dipping sauce among 6

small Oriental bowls and set next to each guest's plate for dipping the

sushi rolls.

 

6 servings

 

Many different types of sushi are commonly prepared for New Year meals in

Japan. Here is a relatively simple variety consisting of sticky rice and

vegetables rolled in sheets of the sea vegetable nori. One note: Please

don't substitute rice of any other type, not even short-grain - your sushi

rolls simply won't hold together.

 

Using a bamboo mat made expressly for rolling sushi (called a sudare) will

make the task considerably easier. You'll find this inexpensive item at

the same places where you shop for your other supplies for this meal.

 

Vinegared rice for sushi: 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 clear.

 

Place the rice in a heavy 4-quart saucepan. Add 2 1/4 cups of 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 vinegared rice mixture with a clean tea towel and set aside

until needed (don't refrigerate it).

 

Nori and vegetables for sushi: 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 belong 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 2, for

example, cucumber and avocado.

 

Place a tablespoon of the wasabi powder in a small bowl and combine it with

enough water to make a thin paste.

 

Place a sheet of nori, shiny side down, on the bamboo mat discussed in the

introduction to this recipe. Dampen your hands and spread 3/4 cup of the

vinegared 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 non 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 6 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 2.

 

Dipping sauce for sushi: Combine the ingredients in a mixing bowl. Divide

the dipping sauce among 6 small Oriental bowls and set next to each guest's

plate for dipping the sushi rolls.

 

For sushi Calories: 110, Carbohydrate: 24 g, Total fat: 0 g, Cholesterol: 0

g, Protein: 2 g, Sodium: 196mg

 

For dipping sauce: Calories: 35, Carbohydrate: 4 g, Total fat: 0 g,

Cholesterol: 0 g, Protein: 2 g, Sodium: 1389mg

 

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