The Art of Making Sushi Rolls
There is a knack to rolling good sushi, and with a little practice you can master this traditional Japanese culinary art. The key is the quality of the cooked rice which should be fresh, still a little warm, and slightly sticky. This will ensure your rolls hold together well. Endless variations are possible by varying the fillings, which can be simple or lavish, according to your taste and the formality of the meal.
- Rinse rice in a fine mesh strainer until your water runs clear. Then add to a medium saucepan with water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is completely absorbed, about 15 minutes. Remove from heat and let sit for 10 minutes, then spread rice in a wide, shallow container.
- Mix vinegar, sugar and salt and sprinkle mixture over rice. Toss rice gently with a rubber spatula or fork so as to not over mix. Rice is ready to use when cooled to room temperature. Do not refrigerate.
- In the meantime, prepare your veggies by chopping them into long thin pieces. If they're too bulky they won't allow the sushi to roll well.
- To roll sushi: place bamboo sushi mat on a flat surface. Top with plastic wrap, then with a sheet of nori. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, covering all but a 2" strip along the edge farthest from you. Then, lay a row of your veggies or preferred filling in a line at the top 3/4 of the rice closest to you. Moisten the far edge of the nori with fingers dipped in the water, and roll the mat firmly. Remove the mat as you go, pressing the moistened edge against the roll to seal. Place the roll with the seam side down, moisten a sharp knife to prevent sticking, and carefully slice roll into pieces.
- Garnish with pickled ginger and wasabi. Prepare a dipping sauce for the slices by pouring soy sauce or tamara into a small bowl and serve with the sliced sushi. You may accompany your sushi with a pot of Haiku Organic Japanese Sencha Green Tea.
Emerald Cove Organic Kosher
Pacific Toasted Sushi Nori
Of the scores of kinds of seaweeds consumed around the world, nori is the overwhelming favorite. Although originally gathered wild, nori has been cultivated in Japan since the 1700's and today more than 300,000 tons of fresh nori are harvested annually from farms in coastal Japan, Korea, and North China. Nets of woven rope are suspended below the surface of the ocean in quiet bays, and, during the winter, the nori slowly grows to the cover entire net. From December to February the nori hand-harvested, washed and placed in frames to dry into paper-like sheets. This low-temperature, slow drying is essential to retain the nutrients.
The fine texture and pliable sheets produce exceptionally smooth and delicious rolls of nori-maki sushi. Each sheet is pre-toasted to a beautiful, brilliant golden-green. You'll marvel at the clean, sweet taste of this king of edible sea vegetables.
Purchase Emerald Cove Organic Sushi Nori at your local organic market or direct from Great Eastern's Sun's Online Market here >