INGREDIENTS

INSTRUCTIONS

For vinegared rice: wash rice under cold running water, rubbing grains
together with fingers, till water runs clear. Drain. Combine rice, cold
water, and salt in a medium sauce pan; bring to boiling. Reduce heat,
cover, and simmer 15 minutes or till liquid is absorbed. Remove from heat;
stir in vinegar, sugar and sake. Cover and cool to room temperature. If
using green beans, cover and cook with carrot in a small amount of boiling
water for 10 minutes or till vegetables are just tender. Drain and cool.
For each omelet roll, beat 1 egg with 1 tablespoon water. Pour into a
lightly greased 8" skillet with flared sides; lift and tilt the skillet to
spread evenly. Cook over medium heat 1.5-2 minutes or till set. Omelet may
start to brown. Do not turn. Remove from the pan; cool. Trim cooled omelet
using a sharp knife to cut away two of its opposite curved edges so it
resembles a rectangle. Roll up tightly, jelly-roll style, beginning from a
straight edge. To toast seaweed place each sheet on a broiler pan and broil
5-6" from the heat for a few seconds or till color changes to a lighter
green. Broil one side only. To assemble spread 1/2 cup vinegared rice over
each seaweed sheet, spreading to within 1" of one edge and to the other
three edges. Center 3-4 salmon strips, an omelet roll and/or vegetables on
rice atop each seaweed sheet. Select filling ingredients as desired.
Starting opposite the side that has rice spread to within 1" of the edge,
roll up each sheet jelly-roll style. Press the seaweed edge lightly to
seal. Slice each roll crosswise into 3 pieces; cut each piece in half
diagonally. Place, diagonally, cut side up, on serving plate. Makes 36
pieces.
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 24.
Posted to MC-Recipe Digest V1 #866 by Peg Baldassari
<Baldassari@compuserve.com> on Oct 26, 1997

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