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Sushi Rolls

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :1654

Ingrediants

 
Sushi Rice -- see recipe
3 sheets nori seaweed
Namida New Zealand wasabi paste

SUGGESTED FILLINGS
Cucumber -- cut into thin strips
4 ounces smoked salmon
2 ounces salmon roe
8 medium prawns
Omelet Strip -- recipe follows

OMELET STRIP
1 egg
1/2 teaspoon sugar
1 pinch salt
Oil
2 cups Japanese rice (16 fluid ounces in glass
measuring jug)
2 1/2 cups water
2 tablespoons sake or dry white wine
4 tablespoons rice wine vinegar
4 tablespoons sugar
1/2 teaspoon salt
 

Preparation

 
Toast the nori sheets by holding directly over a medium low flame and passing it back and forth quickly till slightly crispy.

Place a nori sheet on a bamboo rolling mat about 1/2 inch from end of mat facing you.

Spread a small amount of wasabi paste over the nori. Wet hands and spread rice on the nori in a layer about 1/2 inch thick leaving a 1/2 inch border at the near and far end.

Make a long indentation along the centre of the rice and lay some filling in the trench.

Roll the mat tightly away from you making sure that the mat stays on top of the roll and doesn't get rolled into it.

Cut the roll crosswise with a sharp damp knife and serve with soy sauce, pickled ginger and a small amount of wasabi paste on the side.

Omelet Strip: Mix 1 egg,1/2 teaspoon. sugar,a pinch of salt lightly with a fork. Oil a frying pan, heat and add egg mixture. Tilt to spread the egg thinly and cook till set. Remove to a plate and let set. Roll up and cut into 1/4 inch wide strips.

Put the rice in a bowl and wash it in several changes of water until the water becomes clear, stirring gently by hand. Drain rice in a sieve for 1 hour.

Combine rice, water and sake in a pot, cover, and bring to boil on medium to high heat. Reduce heat to very low and cook for 15 minutes. Turn off heat and let the pot sit, covered, for another 15 minutes.

Mix rice with folding motion to make it fluffy. Insert dry teatowel under the lid to absorb excess moisture.

Transfer rice to a large shallow container.

Mix the rice wine vinegar, sugar and salt together thoroughly and pour on the rice all at once.

Mix quickly and gently with a wet wooden spatula while fanning the rice to cool it quickly.

Cover container with a damp teatowel until use but do not refrigerate. Use while the rice is as freshly cooked as possible.






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