Sushi and Maki Rolls
Jim Weber
Making Sushi or Maki rolls takes a little more preparation than the average Suppers meal, but it's a fun event that you can do at home with friends or kids.
- For the rice:
- 1 cup uncooked sushi rice or 3 cups cooked
- 0.5 cup rice wine vinegar
- 1 tablespoon salt
- For the filling:
- 1 can wild caught salmon briefly pan-seared in ground red pepper
- 1 avocado sliced into thin strips
- 1 cucumber peeled and cut into thin strips
- 1 carrot peeled and cut into thin strips
- For the Rolls:
- 1 sushi rolling mat
- sushi mold optional, a long wooden box that holds the rolling mat
- 6 sheets of Nori (seaweed) up to 8 sheets
- 2 cups warm water in a bowl nearby up to 3 cups
Nestle the rolling mat in the mold. Place a full 7" x 8" sheet of nori on the rolling mat. Moisten fingers. Place 1/4 cup rice onto the nori in the bottom of the mold. Place filings on top of rice. Add a second 1/4 cup rice on top of the filling, pressing rice along sides so filling will be surrounded. Rinse the press board in water to prevent rice from sticking. Press rice flat with pressboard.For a round roll: remove mat from mold and press tightly. For a square roll: leave mat in mold, fold in nori and mat, then press tightly. Unroll the bamboo sheet to reveal the loose end of the nori. Apply some rice vinegar and re-press in mat to seal. Serve with soy sauce/tamari/coconut aminos and wasabi. (Recipe #805)
