*  Exported from  MasterCook  *
 
                              NORI-MAKI SUSHI
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Side dish
                 Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Sticky rice
    2 1/4   c             -- water
      1/3   c            Vinegar, rice
    1 1/2   tb           Sugar, granulated
      1/2   ts           Salt
    8                    Nori sheets (use pretoasted
                         -nori, especially made for
                         -making sushi)
                         -----VEGETABLES-----
                         -Choose from among the
                         -following vegetables:
                         Daikon radish, raw or
                         -pickled
                         Cucumber -- peeled, seeded
                         -and quartered lengthwise
                         Avocado
                         Carrot
                         Zucchini
    3       tb           Wasabi powder -- divided
                         Ginger, pickled
                         -----DIPPING SAUCE-----
      3/4   c            Vegetable stock
      1/2   c            Soy sauce
      1/4   c            Sake or dry sherry
 
    Soak the rice in a bowl of cold water. Swish around
   with your hands and drain when the water becomes
   cloudy. Fill with water again and repeat the procedure
   until the water remains very clear.
   
    Place the rice in a heavy 4-quart saucepan. Add the
   water and cover with the lid. Bring the water to a
   boil without lifting the lid (watch for the lid
   jiggling). Reduce the heat to medium high and cook for
   5 minutes. Listen for a hissing or crackling sound to
   indicate that the water has been absorbed. Remove from
   the heat, and still without lifting the lid, let the
   rice stand for 20 to 30 minutes.
   
    Transfer the rice to a large bowl. Toss with a
   Japanese paddle or a wooden spoon until it stops
   steaming.
   
    In a small bowl, combine the vinegar, sugar and salt.
    Stir until the sugar is dissolved. Sprinkle into the
   rice, a little at a time, and toss in. Cover the
   vinegared rice mixture with a clean tea towel and set
   aside until needed. Don't refrigerate it.
   
    Use one shee of nori as a guide for cutting the
   vegetables. The vegetables you use should be cut into
   very thin, very long matchsticks; their length should
   match the width of a sheet of nori. The exception to
   this is avocado, which won't be long enough, but this
   isn't a problem because of its soft texture. Just cut
   the strips lengthwise. The idea is to use about 6
   strips of vegetable in each sushi roll; you may use
   one type of vegetable in each roll, or combine two,
   for example, cucumber and avocado.
   
    Take a tablespoon of the wasabi powder and combine it
   in a small bowl with enough water to make a thin paste.
   
    Place a sheet of nori, shiny side down, on a sudare,
   a bamboo mat made expressly for rolling sushi
   (available at oriental markets). Dampen your hands and
   spread 3/4 cup of the vinegared rice over the surface
   of the nori, leaving a 1/2 inch border on the end
   nearest you and a 2 inch border on the end farthest
   away.
   
    Abuot 1 1/2 inches from the side closest to you,
   paint a stripe of wasabi paste (use very little)
   across the rice. Lay 6 or so strips of vegetable atop
   the stripe.
    Lift the side of the mat closest to you and roll it
   over so the nori is tightly rolled over the rice and
   vegetables. Wet the far end of the nori and continue
   the rolling motion until the result is a snugly closed
   roll.
   
    Lay the rolled nori seam-side down on a board, adn
   repeat with the remaining sheets of nori.
   
    You'll need a very sharp knife to cut the rolls. Wet
   the knife lightly and cut each roll into six equal
   sections. Arrange on a large platter.
   
    In a small bowl, combine the remaining wasabi with
   enough water to make a fairly thick paste, thicker
   than what you made for the sushi rolls. Guests should
   take a small dab on their plates to be spread on the
   sushi rolls if they'd like. Put some pickled ginger in
   another small bowl. Let each guest take a slice or two.
   
    Dipping sauce:
   
    Combine the ingredients in a mixing bowl. Divide the
   dipping sauce among six small Oriental bowls and set
   next to each guest’s plate for dipping the sushi rolls.
   
    Vegetarian Celebrations by Nava Atlas/MM by DEEANNE
  
 
 
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