Nori Maki - Japanese Rice Rolls
Contributed by: Chris WebAdmin. of RecipesNow.com
Veggie Sushi Lets the Good Times "Roll" - What image typically comes to mind when sushi is mentioned? For many, it is raw fish, an idea which
often causes them to opt for the salad instead. However, sushi doesn't have to be made with raw fish. Japanese rice and any number of vegetables can make a delicious sushi combination.
Try your hand at these Japanese rice rolls, requiring very little time to prepare, these tasty
little bundles make a great addition to any summer menu.
Nori maki are a type of sushi made of sticky rice and a filling rolled up in a sheet of nori
seaweed and cut into bite-sized pieces. Sushi does not need to be made with raw fish and many
different vegetables make great filling choices. Nori, wasabi, pickled ginger and bamboo sushi
mats (called sudare) are available at Asian markets, natural food stores and many supermarkets.
- 1/3 cup rice wine vinegar
- 1 teaspoon sugar
- 4 cups hot cooked Japanese sticky (glutinous) rice
- 6 nori sheets
- 2 tablespoons wasabi paste (Japanese horseradish)
- 4 strips carrot (slice the carrot lengthwise into strips 1/4 inch thick by 4 inches)
- 4 strips cucumber (1/4 inch thick by 4 inches long, sliced like the carrot)
- 4 thin slices avocado (1/4 inch thick by 4 inches long)
- Pickled ginger, for garnish
- Tamari or other soy sauce, for serving
Bring the vinegar to a simmer in a small saucepan. Add the sugar and stir until dissolved. Place
the hot cooked rice in a large shallow bowl and pour the vinegar mixture over it. Fan the rice until
cool. Cover with a damp cloth so the rice does not dry out. Place one sheet of nori on a bamboo
sushi mat or a clean cloth napkin. Spread 3/4 cup of the rice evenly over the nori, leaving a
1/2-inch border at the top and bottom edges. Spread 1/2 teaspoon of the wasabi paste across the
rice closest to you. Place two carrot strips end to end on top of the wasabi.
Beginning at the end nearest you, roll up the nori using the sushi mat and pressing firmly
against the nori to make a compact roll; be sure to keep the end of the sushi mat from rolling into
the sushi. Wet the exposed edge of the nori with a a little water, gently squeeze the mat around
the sushi roll to seal and remove the mat. Using a sharp knife, cut the sushi roll in half, then cut
each half into thirds to create six pieces. Stand the pieces on end on a large serving platter.
Repeat with the remaining nori sheets, rice, wasabi and carrot, then the cucumber and
Garnish the sushi platter with pickled ginger. Shape the remaining 1 tablespoon wasabi into a
small mound on the platter and place a small bowl of tamari for dipping alongside.
Serving Size: Makes six rolls, or 36 pieces