Sushi Nori Rolls

1 reviews (Average Rating: 4 )

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Total Time: 50 Minutes

Ingredients:

1 cup sushi rice
1-1/4 cups water
2 Tbsps. rice wine vinegar
1 tsp. honey
6 sheets nori (seaweed)
2 Tbsps. black sesame seeds
1 cucumber, sliced
1 carrot\raw, sliced
1 cup Enoki mushrooms
2 Tbsps. sunflower sprouts
1/8 tsp. umeboshi plum paste
1/4 cup pickled ginger
1 Tbsp. wasabi paste
1/4 cup tamari

Instructions:

Place rice and water in a saucepan over medium high heat. Bring just to a boil. Quickly reduce heat to low and cover. Gently simmer for 20 minutes until all liquid is absorbed. Remove from heat and transfer rice to a bowl to stop cooking and keep firm. Chill uncovered. Combine vinegar, honey and sea salt to taste in a separate saucepan over low heat until honey dissolves. Allow to cool. To assemble, lay a nori sheet on a sushi mat. Spread a thin layer of rice over it, leaving an uncovered 1 inch margin on one of the short sides. Sprinkle with sesame seeds, then a little vinegar dressing. Arrange a small portion of each of the remaining filling ingredients at the end opposite the margin and parallel to it. Then roll up, stopping to lightly wet the margin before the final turn to close it. Fold the mat over and roll the sushi lightly between the layers of mat with the palms of your hands. Use a very sharp knife to cut into sections, wetting the knife before each stroke and wiping it clean in between slices. Serve with pickled ginger, wasabi paste and tamari for dipping.

(Serves 6)

This recipe was submitted on 10/10/2006

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Rated By: hale8718

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