- Details
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Parent Category: Recipes
Ingredients:
Nori seaweed, cut in half
Prepared sushi rice
Cucumber, peeled, seeded and cut in fine strips
Sesame seeds, toasted
Sushi rice:
2 cups raw rice (Calrose)
2 cups water
4 tablespoons seasoned (sushi) rice Vinegar
Directions:
1.. Prepare sushi rice: Wash the rice several times until the water is clear. Move to a colander and drain. Transfer the rice to a heavy pot or electric rice cooker and add the measured water. Make sure there is a tight-fitting lid and bring to a boil. Simmer over low heat allowing the rice to steam for 15 minutes more with the cover on at all times. Remove from the heat. Put the hot rice in a large bowl and pour sushi vinegar evenly over the surface of the rice, mixing it into the rice with quick cutting strokes. You should use one tablespoon of vinegar per cup of rice. Fan the rice at the same time to cool the rice quickly.
2.. Place nori sheet on bamboo mat, shiny side down. Dampen your fingers in water - the rice will be very sticky! Spread a thin layer of sushi rice over the seaweed, but do not cover completely - Leave a 1-inch margin at the ends uncovered to seal the roll. Lay strips of cucumber lengthwise. Sprinkle with sesame seeds.
3.. To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces.
4.. Serve with soy sauce.
Jenn B aka Mom2Sam and Tiny
