Michael E. GeneraliJapanese nori rolls
July 30th 2007 23:51
sushi rice rolls
I received a request for this recipe from Sushifinder. I apologise for the delay but better late then never.
This is one of my favourite ways to enjoy rice and certainly quite versatile, you can eat it as a meal, serve it as a smart canapé and the variety of filling options are endless.
Equipment:
Sieve
Medium pot
Spatula or eggflip
A large shallow tray
Clean tea towel or sushi mat (I prefer the tea towel)
Basting brush and water.
Ingredients
2 cups sushi rice (washed in sieve till the water runs clear)
4 cups water
1 small piece giant kelp (optional)
Japanese rice wine (cooking)
Rice wine vinegar
Salt
Caster sugar
Method
1. Bring the water to the boil with the rice and the kelp.
2. Cook rice until only just soft, not mushy. make sure it still has a fair amount of structure.
3. Drain of any excess water and pour the rice onto flat tray.
4. While moving the rice around in a gentle folding manner sprinkle first a pinch of salt ( 5gms) then a big pinch of sugar (15 gms) and a splash each of the rice wine and vinegar (15 mls) taste the rice. I would usually repeat this seasoning pattern 2 maybe 3 times, reducing the amounts I add each time.
filling
Capsicum slices
Carrot sliced and lightly cooked (boiled or micro waved for 30seconds would be sufficient)
Cucumber slices
Pickled ginger
Wasabi
method
1. Once the rice is cool set up a clean dry tea towel or sushi mat with the brush and water handy.
step one
2. Lay the sheet rough side up on your mat/tea towel.
3. Using a spatula, eggflip or bakers scraper (a thin plastic scraper with no handle) spread ¾ of a cup of the rice onto the sheet, leaving the top 4cms free of rice. Firmly pack the rice and make sure the thickness is even all over. Clear away any excess around the edges.
step three
4. Now place the slices of vegetables, pickled ginger and a smear of wasabi in a line across the rice 4cm from the bottom of the sheet.
fill and roll
5. Brush the exposed edge of the nori sheet with water. Now using the mat roll the nori sheet up from the bottom, keeping it tight. When you get to the top the wet edge will stick to outside of the roll. If you have made it correctly the vegetables will be roughly central with the nori spiralling out from the centre. Slice with a serrated edge knife and serve with soy sauce and more wasabi if desired.
Other fillings traditional and not
1. Sliced pork schnitzel (or chicken if you prefer)
2. Plain tinned tuna mixed with a little mayonnaise.
3. Raw fresh salmon carefully sliced into batons.
4. Vegetables such as radish, daikon, and leek all go well.
5. Strips of teriyaki beef
6. Steamed prawns
7. Strips of omelette (seasoned with soy sauce)
You can cut up nori sheets and put them through omelettes and noodle dishes.
With any left over rice you can shape then into balls or fat cigar shapes, these can then be used to place thin slices of fresh tuna or salmon on for a sushi plate.
rice balls topped with tuna
I hope I have answered sushifinders question. Have fun and cook up a storm, regards, Dave.
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