Sushi-making is not hard, but it sure does seem to impress. I like to make inside-out rolls, where the rice is on the outside. If you want to get really fancy, you can lay slivers of avocado on the outside of the rolls, and wrap in plastic wrap to shape. Chill that way for 30 minutes, and then slice into rolls. Serve with wasabi and lower-sodium soy sauce for dipping. You can save about an hour if you use precooked brown sticky rice, found in Asian markets and in the Asian section of large grocery stores. You’ll need 5 cups.
3 cups water
1 1/2 cups uncooked short-grain brown rice
3 tablespoons seasoned rice vinegar
1/4 cup seasoned rice vinegar
1/4 cup water
1 large carrot, peeled and cut into 4-inch-long matchstick strips
1 English cucumber
4 nori sheets (seaweed)
4 ounces thinly sliced cold-smoked salmon
1 tablespoon toasted sesame seeds
Est. added sugars 0g
How to Make It
To prepare rice, bring 3 cups water and rice to a boil in a medium saucepan; cover, reduce heat, and simmer 45 minutes. Remove from heat; let stand, covered, 10 minutes. Uncover; drizzle with 3 tablespoons vinegar, tossing well to combine. Spread rice out onto a jelly-roll pan to cool. Cool to room temperature.
To prepare carrot, bring 1/4 cup vinegar and 1/4 cup water to a boil in a small saucepan. Add carrot; cook 2 minutes. Let cool in saucepan 5 minutes. Drain and pat dry.
Cut a 4-inch-long chunk of cucumber. Cut in half lengthwise; cut each half lengthwise into 4 pieces.
Wrap a sushi mat entirely in plastic wrap. Arrange 1 nori sheet on mat, rough side up; using damp hands, pat about 1 1/4 cups rice over nori. Flip nori over, rice side down. Arrange 1 ounce salmon, 2 cucumber pieces, and one-fourth of carrot along edge of nori closest to you. Roll up nori tightly using mat. Place roll, seam side down, on a cutting board. Repeat procedure with remaining nori, rice, salmon, cucumber, and carrot. Sprinkle rolls with sesame seeds, pressing gently to adhere. Cut each roll into 9 pieces.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice