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, and
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
