| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
|
4 |
Servings |
INGREDIENTS
| 4 |
c |
Sushi rice; see recipe |
| 4 |
|
Takuan (Japanese pickles); cut in thin strips |
| 2 |
|
Sheets nori seaweed |
| 1 |
ts |
Rice vinegar |
| 3 |
tb |
Water |
|
|
Soy sauce; for dipping |
INSTRUCTIONS
HAND VINEGAR
Just before rolling sushi, toast the nori by passing the shiny side over a
high flame. The color of the nori will change from brownish black to dark
green. (Without toasting, the nori will be gummy and hard to chew.) Cut
toasted nori sheets in half crosswise.
Lay a 1/2 a sheet of the nori, shiny side down on a counter. Combine the
rice vinegar and water, and moisten your hands with this hand vinegar to
keep the rice from sticking to your hands as you work. Spread about 1 cup
of the sushi rice on 3/4 of the nori closest to you, in a layer about 1/4
inch thick, spreading it to the edges. Lay 1/4 of the pickle slices across
the center of the nori. Roll gently, using the fingers and palms of both
hands. Eat immediately, without cutting, and serve the soy sauce as a
dipping sauce.
Yield: 4 servings, 4 rolls
VARIATION: CONES As a variation, roll the nori, rice and ingredients into a
cone shape and serve with dipping sauce.
c.1997, M.S. Milliken & S. Feniger, all rights reserved TAMALES WORLD TOUR
SHOW #WT1A01
Recipe by: Susan Feniger and Mary Sue Milliken
Posted to MC-Recipe Digest V1 #807 by Holly Butman
<butma001@acpub.duke.edu> on Sep 25, 1997
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