INGREDIENTS

INSTRUCTIONS

Combine rice and 5-1/2 cups water in saucepan. (If using rice cooker,
continue as directed by rice cooker manufacturer.) Bring to boil over high
heat. Reduce heat, simmer 20 minutes, or until water is absorbed. Remove
from heat; let stand, covered, 10 minutes. Meanwhile, combine vinegar,
sugar and salt in small saucepan. Cook and stir over low heat until sugar
and salt dissolve. Remove from heat. Turn rice into large non-metal bowl.
Drizzle vinegar mixture over rice and gently fold in to combine. Heat
lightly oiled skillet over high heat. Add egg/water mixture. Reduce heat to
low; cook egg until set. Turn egg onto cutting surface. Cool and cut into
thin strips. Divide each egg, spinach and makizushi-no-moto into 10 equal
portions. Unroll bamboo sushi mat away from you on working surface. Place 1
sheet Hime Sushinori on mat, lining up short edge with bottom of mat.
Moisten hands with water. Place about 1-1/2 cups rice mixture on nori.
Press rice to side and bottom edges to cover
3/4    of the nori, leaving edge of nore furthest from you clear. Place
1 portion each egg, spinach and makizushi-no-moto left to right across
center of rice. Hold line of ingredients across rice firmly in place with
fingertips. Using thumb, push up and turn bamboo mat edge nearest you up
and over filling, pressing firmly to enclose filling and lifting bamboo mat
while rolling to keep free from enclosing in sushi roll. Gently, but
firmly, press bamboo mat around roll to shape. (The art to making makizushi
is to get filling ingredients lined up in center of roll.) Unroll mat and
wrap sushi roll in plastic wrap; repeat with remaining ingredients to make
10 rolls. To serve, place rolls seam-side down on cutting surface and cut
each, crosswise, into 8 equal slices. To store overnight, cover wrapped
sushi rolls with damp towel and refrigerate. Makes 10 rolls.
HIME BRAND ROASTED SEAWEED
JFC INTERNATIONAL INC.
SAN FRANCISCO, CA 94080
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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