Norimaki Sushi

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* Exported from MasterCook *

 

Norimaki Sushi

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 180

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups sticky rice -- (glutinous)

3/4 teaspoon sea salt

6 roasted nori sheets

2 tablespoons wasabi paste

(hot Japanese horseradish)

12 carrot strips -- blanched

(1/4-inch thick by 4 inches long)

6 cucumber strips

(1/4-inch thick by 4 inches long)

6 avocado strips

(1/4-inch thick by 4 inches long)

Pickled ginger -- for garnish

Tamari sauce -- for dipping

 

Makes 36 pieces

 

Sushi means " rice sandwich " in Japanese. The filling doesn't need to

include raw fish. Roasted, sushi seaweed, or nori, is available in Asian

markets and many supermarkets, as are sticky rice, wasabi paste, and

pickled ginger.

 

Combine the rice with 2 1/2 cups of water and salt in a saucepan. Cover

and bring to a boil, then reduce heat to low and cook for 20

minutes. Remove from heat and allow to stand, covered, for 10

minutes. Spread the rice in a wide, shallow bowl and allow to cool.

 

Place 1 sheet of nori on a bamboo sushi mat or a cloth napkin. Spread 3/4

cup rice evenly on the nori, all the way to the edge on the sides, and

leaving a 1/2-inch border at the top and bottom. Spread 1/2 teaspoon

wasabi paste along the length of rice nearest you. Line 2 strips of carrot

end to end on top of the wasabi and place 2 cucumber strips parallel to the

carrot strips.

 

Beginning at the end nearest you, start rolling up the mat or napkin,

pressing firmly against the nori to enclose the filling, all the while

keeping the end of the mat or napkin from rolling into the sushi. Continue

rolling up to the top. Wet the end of the exposed nori with a little water

to seal the roll. Gently squeeze the mat or napkin around the sushi roll

and remove. Using a sharp knife, cut across the center of the sushi roll,

then cut each half into thirds to create 6 slices. Arrange on a platter,

one cut-side down.

 

Repeat with remaining nori, rice, carrots, and cucumber to make 2 more

rolls, using carrots and avocado for remaining 3 rolls. Garnish the

platter with pickled ginger, a small mound of wasabi, and a small dipping

bowl of tamari. Serve with chopsticks.

 

 

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