Recipes from the Journal
Sheets of toasted nori (seaweed) (2 per person)
Chinese rice (the very sticky kind) (1/2 cup/sheet)
Seasoned rice vinegar (rice vinegar with sugar, available in Japanese
Fillings (such as sliced cucumber, sliced avocado, chinese mushrooms
marinated and simmered in soy sauce and rice vinegar, sliced egg (fried
thinly), cooked shrimp, crab meat -- I don't have a reliable source for
fresh raw fish, so I stick to these)
Wasabe (Japanese horseradish, extremely pungent; better if you buy it
powdered and reconstitute it)
1. Cook the rice (in double the amount of water as c. rice) and mix with
1-2 T. rice vinegar for every c. of rice.
2. Spread cooked rice over 2/3 of a sheet of nori.
3. Add fillings in a thin row over first filled third of sheet. Do not
overfill. You may choose to add wasabe here as well.
4. Roll tightly from filled to empty end, sealing with a bit of water to
moisten nori if necessary.
5. Slice in rounds, so it looks like sushi :-). Serve with wasabe mixed
with soy sauce.
If you have a dinner party, let your guests do steps 2-5 themselves --
it's lots of fun. :-)
Please do mail me with any
comments/additions/etc. on these recipes!