Sushi Recipes
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Sushi Nori Rolls
Keys : Veglife Seaweeds Japanese Japan Asian Oriental
Ingredients :
2 sht roasted nori
1 1/2 cup medium grain white rice
(calrose works well)
2 cup cold water
3 tbl seasoned rice vinegar
1/2 x cucumber, peeled and seeded
and cut into 1/4-inch strips
1 x carrot, peeled
and cut into 1/4-inch strips
1 lrg bell pepper
cut into 1/4 -inch strips
Wasabi, (optional)
pickled ginger, (optional)
soy sauce, (optional)
Method :
Making sushi is easier than you might think. Experiment with brown rice and different vegetable combinations. If you have extra veggie strips, by all means, snack!
1. In a medium saucepan with a tight fitting lid, combine rice with water.
Bring to a boil over medium high heat, reduce temperature to low, and simmer covered for 10 minutes, or until all of the liquid is absorbed. Remove from heat and let stand, covered for 20 minutes. Transfer to a large mixing bowl and stir in vinegar. Continue stirring 5 minutes to cool rice. Set aside until rice reaches room temperature.
2. Fill a small bowl with cool water for moistening fingers to aid in working with the sticky rice. On a bamboo sushi mat or flat surface, lay 1 nori sheet with longer edge closest to you. Spread 3/4 cups rice evenly over nori, allowing for 1/2-inch margins on all sides. Brush 1 tablespoon mustard mixture across the middle of the rice. Place 3 or 4 stripsof desired vegetables at the closest edge of the rice and press ligthly. Carefully roll the sushi away from yourself, using firm and even pressure. (The rolls must be tight.) Repea,t assembling next sushi roll with remaining ingredients.
3. Cut each roll in 8 pieces and serve withwasabi, pickled ginger, and soy sauce, if desired.
Makes6 rolls. Vegan
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