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Norimaki Sushi
Sushi means "rice sandwich" in
Japanese. The filling doesn't need to include raw fish. Roasted, sushi
seaweed, or nori, is available in Asian markets and many
supermarkets, as are
sticky rice, wasabi paste, and pickled ginger.
Ingredients
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2 cups sticky (glutinous) rice
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3/4 teaspoon sea salt
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6 roasted nori sheets
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2 tablespoons wasabi paste
(hot Japanese horseradish)
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12 carrot strips, 1/4-inch
thick by 4- inches long, blanched
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6 cucumber strips, 1/4-inch
thick by 4 inches long
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6 avocado strips, 1/4-inch by
4 inches long
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Pickled ginger for garnish
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Tamari sauce for dipping
Method
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Combine the rice with 2 1/2 cups of water
and salt in a saucepan.
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Cover and bring to a boil, then reduce heat
to low and cook for 20 minutes.
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Remove from heat and allow to stand,
covered, for 10 minutes.
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Spread the rice in a wide, shallow bowl and
allow to cool.
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Place 1 sheet of nori on a bamboo sushi mat
or a cloth napkin.
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Spread 3/4 cup rice evenly on the nori, all
the way to the edge on the sides, and leaving a 1/2-inch border at
the top and bottom.
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Spread 1/2 teaspoon wasabi paste along the
length of rice nearest you.
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Line 2 strips of carrot end to end on top
of the wasabi and place 2 cucumber strips parallel to the carrot
strips.
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Beginning at the end nearest you, start
rolling up the mat or napkin, pressing firmly against the nori to
enclose the filling, alI the while keeping the end of the mat or
napkin from rolling into the sushi.
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Continue rolling up to the top.
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Wet the end of the exposed nori with a
little water to seal the roll.
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Gently squeeze the mat or napkin around the
sushi roll and remove.
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Using a sharp knife, cut across the center
of the sushi roll, then cut each half into thirds to create 6
slices.
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Arrange on a platter, one cut-side down.
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Repeat with remaining nori, rice, carrots,
and cucumber to make 2 more rolls, using carrots and avocado for
remaining 3 rolls.
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Garnish the platter with pickled ginger, a
small mound of wasabi, and a small dipping bowl of tamari.
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Serve with chopsticks.
Makes 36 pieces
About The Author
 ROBIN ROBERTSON is the author of five
cookbooks: 366 Healthful Ways to Cook Tofu and Other Meat
Alternatives, 366 Simply Delicious Dairy-Free Recipes, The Soy Gourmet,
Some Like It Hot, and The Vegetarian Chili Cookbook. She
writes a weekly newspaper column on vegetarian cooking and is a Vegetarian
Times contributor.
JON ROBERTSON is the author of The Golden
Thread of Oneness: A journey Inward to the Universal Consciousness.
He is the senior writer and editor at A.R.E. Press. This recipe was
excerpted with permission from The Sacred Kitchen, ©1999,
published by New World Library, www.nwlib.com.
Toll free ordering number for New World Library, 800-972-6657 Ext.
52. The Robertson's and their book "The Sacred Kitchen"
have been featured on the Oprah.
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